This passionfruit loaf cake is so sweet, so zingy and so very delicious. The sponge is made using passionfruit yogurt which gives the cake such a densely moist crumb.
This passionfruit loaf cake is the perfect cake for any occasion. It can be whipped up in no time, one bowl cakes rule, am I right?! It can be dressed up for a fancy occasion or it can simply be your ‘screw it, it’s Tuesday and I need cake’ cake! It’s all fur coat, fur knickers. Looks fancy, tastes fancy, is an absolute cinch to make!
This passionfruit loaf is made with yogurt which keeps the cake super moist while also creating a super rich texture to the sponge. Pair that with the passionfruit and lemon glaze and there is no chance of a dry crumb.
Now, if you asked me my absolute favourite flavours in the world passionfruit would be almost at the top of that list, pipped only to the post by cherry and peach. If I see anything containing any of those three delightful fruity babes you know I’m gonna be first in line. It’s almost illegal that I don’t bake with them more often. Thinking on, this is something I need to rectify ASAP! I’m so glad I started with this passionfruit loaf though, it is so simple to make and so worth it. I ate this full loaf, every morning for breakfast, over the course of a few days. I’ve said it many times before, cake is the breakfast of champions.
Troubleshooting Passionfruit Loaf Cake:
- Cooking time: Cooking times can vary when it comes to loaf cakes. Sometimes they can be ready in the specified 45 minutes, other times they’re pushing an hour. The best thing you can do is get yourself an oven thermometer to make sure your oven is at the right temperature and you can identify hotspots. If your cake is still underdone but starting to brown on top, just cover loosely with tin foil (aluminium foil for my Americans) and carry on checking the cake every 5 minutes.
- Eggs: Always use large, free range eggs at room temperature for best results in my recipes.
- Yogurt: The yogurt in the recipe gives the cake a delightfully tight crumb while maintaining a moist and rich taste. If you can’t find passionfruit yogurt feel free to use plain, just be aware the flavour won’t be as pronounced. Always use full fat, that’s very important to the outcome of the cake.
More loaf cake recipes to try:
- Lemon and Raspberry Loaf Cake
- Blueberry White Chocolate Loaf Cake
- Lemon Zucchini Loaf
- Orange Drizzle Loaf
Passionfruit Loaf Cake
- Total Time: 50 minutes
- Yield: 8 slices 1x
Description
This passionfruit loaf cake is so sweet, so zingy and so very delicious. The sponge is made using passionfruit yogurt which gives the cake such a densely moist crumb.
Ingredients
For the cake:
- 250ml sunflour oil
- 180g caster sugar
- 1tsp vanilla extract
- 3 large, free range eggs
- juice from 1 lemon
- 270g plain flour
- 1tsp baking powder
- 225g passionfruit yogurt
- the pulp from 5 large passionfruits
For the glaze:
- 75g icing sugar
- juice from 1/2 a lemon
- pulp from 2 passionfruit
For the frosting:
- 250g marscapone
- 1tsp vanilla extract
- 4tbsp icing sugar
Instructions
For the cake:
- Preheat your oven to 175C (fan assisted) and grease and line your loaf tin with baking parchment.
- In the bowl of an electric mixer fitted with a paddle attachment mix the sunflower oil, sugar and vanilla. Mix in the eggs, one at a time and mix until smooth.
- Add in the flour and baking powder and mix until just combined. Stir through the yogurt, lemon juice and passionfruit pulp.
- Pour the cake batter into your prepared loaf tin and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
For the Glaze:
- While the cake is baking make the glaze. In a small bowl combine the icing sugar, lemon juice and passionfruit pulp and mix until smooth.
- Once the cake is baked, while still hot pour over the passionfruit glaze and allow to cool completely.
For the Frosting:
- Once cool run a knife around the edge of the cake and release it from the tin. Place on a cake plate to finish decorating.
- Place the mascarpone, vanilla and icing sugar in a bowl and beat until smooth. Swirl the frosting over the cake and decorate with a little extra passionfruit pulp and sprinkles.
Notes
The unfrosted cake can be frozen for up to 3 months.
You can use plain yogurt is your can’t find passionfruit but the flavour might be a little more subtle.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Cake, Passionfruit, Loaf, Simple
What a pretty cake! I just want to dive right into this. Actually going to make it this weekend as I have discovered that I still have frozen passionfruit from last season – perfect timing!
★★★★★
This is such a beautiful cake! Absolutely love the frosting.
★★★★★
Such a beautiful summer cake. I love it. Honestly now I can’t wait to make this for my family. Thanks for this lovely recipe.
★★★★★
Such a lovely cake. I am sure the flavours are equally delicious.
★★★★★
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
★★★★★