Passionfruit and lemon syrup cake

Smothered in fresh passionfruit and dripping with syrup, this passionfruit and lemon drizzle cake is rich, sweet and tart. Serve warm with double cream on the side.

  • 1 hr 30 mins cooking
  • Serves 8
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Passionfruit and lemon syrup cake
  • 2/3 cup (160ml) passionfruit pulp
  • 250 gram (8 ounces) butter, softened
  • 1 tablespoon finely grated lemonrind
  • 1 cup (220g)caster (superfine)sugar
  • 3 eggs
  • 1 cup (250ml) buttermilk
  • 2 cup (300g) self-raising flour
  • 1/3 cup (80ml) lemon juice
  • 1/4 cup (60ml) water
  • 3/4 cup (165g)caster (superfine)sugar


Passionfruit and lemon syrup cake
  • 1
    Preheat oven to 180°C/350°F. Grease deep 23cm (9-inch) round cake pan well; line base and sides with baking paper.
  • 2
    Strain passionfruit over medium jug; reserve both juice and seeds.
  • 3
    Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time; transfer to large bowl. Fold in combined passionfruit juice and buttermilk, and the sifted flour in two batches. Spread mixture into pan.
  • 4
    Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray.
  • 5
    Meanwhile, to make lemon syrup, combine juice, the water, sugar and half the reserved passionfruit seeds (discard the remaining seeds or freeze for a future use) in small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes.
  • 6
    Pour hot syrup over hot cake; serve cake warm.


You will need about nine passionfruit for this recipe.