This easy passion fruit drizzle cake makes a perfect bake for any occasion. Beautiful, light and moist texture and sweet and tangy flavours of passion fruit and lime create the most delicious combination.
If you love the idea of simple, everyday cake that is wonderfully moist and full of flavour, today's post is for you!
This passion fruit drizzle cake ticks literally all of the boxes. Beautiful texture, fantastic flavours and simple, yet very effective appearance. It is perfect as the every day tea cake, but can equally be served for any special occasion.
Simple passion fruit drizzle cake
What I really love about this passion fruit loaf is the simplicity of it. This beautiful, moist sponge soaked in sweet and tangy passion fruit and lime syrup is ideal with your afternoon tea, but also perfect to celebrate any big occasions. No fancy equipment needed, everything is mixed in one bowl, and it is made with very basic ingredients.
Tips for making passion fruit cake
Make sure the butter is super soft. I recommend taking it out of the fridge at least an hour and a half before baking. Cream the butter and sugar together for at least 3 minutes. It should be light and fluffy before adding eggs to it.
When adding eggs, make sure to only add a little bit at a time. Mix it well after each addition. This will help you to avoid the cake batter curdling.
Sift the flour! Small, but important step! Sifted flour is much lighter and easier to mix with other ingredients. It also eliminates any lumps or clumps.
Fold the batter gently. When adding the flour and cream to the batter, mix it gently. That means no stirring, beating or agitating the cake mixture. I find using rubber/ silicone spatula works best for folding the batter.
Poke the cake all over with cocktail stick or skewer. This way you will create little holes which will be filled with that delicious, sweet and tangy juice. This is what gives this cake it's incredible flavour.
Why to use sour cream in cake recipe?
If you are wondering why we are using soured cream in a sweet cake, let me quickly explain. Soured cream is a single cream that's been soured using an added bacteria culture. The bacteria culture sours and thickens the cream.
There can be many reasons for adding sour cream to cake batter, but the most common one is to add an extra moisture, without thinning the cake batter too much. Adding sour cream to bakes also creates creamier and richer texture of the cake. If you never used this ingredient in your baking before, I urge you to give it a try!
Can I substitute sour cream?
Yes you can. It can be replaced by the equal amount of Greek yogurt (just like in my Chocolate Chip Banana Bread recipe), buttermilk or coconut cream. Whichever substitute you are using, make sure to mix it well before adding to cake batter.
I have tested this recipe with yogurt and coconut cream and both worked beautifully.
How to store this cake
This passion fruit drizzle cake will keep well at room temperature in the airtight container for up to 3 days. You can also freeze it for up to a month. Simply thaw it in the fridge overnight.
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Passion Fruit Drizzle Cake
- 900 g loaf tin
- baking parchment
- electric mixer
- pastry brush
- cocktail stick/ skewer
- 200 g unsalted butter very soft
- 250 g caster sugar
- 3 medium eggs room temperature, beaten
- 250 g self-rising flour
- ¼ tsp salt
- 160 ml sour cream room temperature
- 3 medium passion fruit
- 2 medium limes
- 60 g caster sugar
- Preheat the oven to 170C (fan). Grease and line the 900 g loaf baking tin with baking parchment (leave plenty overhanging).
- In a large bowl of an electric mixer, beat together the butter and sugar until creamy, pale and fluffy (about 3 minutes). Add roughly about 1 tbsp of egg, mix until fully combined and repeat with the remaining egg until all of the egg has been incorporated, only adding a little bit at a time.
- Sift in half of the flour and salt and fold gently using spatula, until combined. Add cream and fold again until fully combined. Sift in the remaining flour and fold gently once more, until combined. You should have smooth, soft batter. Transfer the batter to baking tin and smooth the top with spatula. Place in the middle shelf of the oven and bake for about 1 hour or until toothpick inserted in the middle comes out clean. Allow the cake to cool in the tin.
- Spoon out all of the the passion fruit pulp into a sieve and press it with spatula to extract the juice. Reserve 2-3 tsp of passion fruit seeds and rinse them under the water. Set aside. Juice the limes and mix the lime juice with passion fruit juice.
- Using a cocktail stick or a long skewer, poke the holes all over the cake, then brush ½ of the juice over the top of the cake. Mix the remaining ½ of the juice with passion fruit seeds and caster sugar and pour over the top of the cake. Allow to set before serving. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- You will need 900 g loaf baking tin for this recipe
- If you don't have self-rising flour, please read this post to check how to make your own substitute
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