Passionfruit and lemon syrup cake

Sweet, moist and utterly luscious.

  • 1 hr 30 mins cooking
  • Serves 8
  • Print
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.
Looking for more syrup cakes?


Passionfruit and lemon syrup cake
  • 2/3 cup (160ml) passionfruit pulp
  • 250 gram butter, softened
  • 1 tablespoon finely grated lemonrind
  • 1 cup (220g) caster sugar
  • 3 eggs
  • ¾ cup (180ml) buttermilk
  • 2 cup (300g) self-raising flour
Lemon syrup
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80ml) lemon juice
  • 1/4 cup (60ml) water


Passionfruit and lemon syrup cake
  • 1
    Preheat oven to 180°C/350°F. Grease and lightly flour a 24cm bundt pan (see tip).
  • 2
    Strain passionfruit over a medium jug; reserve juice for cake mixture, and seeds for lemon syrup.
  • 3
    Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; fold in combined buttermilk and reserved passionfruit juice, and the sifted flour in two batches. Spread mixture
    into pan.
  • 4
    Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning onto a wire rack placed over a tray.
  • 5
    Meanwhile, make lemon syrup. Place sugar, lemon juice, the water and half the reserved passionfruit seeds (discard remaining seeds or freeze for another use) in a small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, for 5 minutes.
  • 6
    Pour hot syrup over hot cake; serve cake warm.


You will need about nine passionfruit for this recipe.You can also make the cake in a greased and lined deep 22cm (9in) round cake pan or a buttered and floured 21cm (8½in) baba cake pan.

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