Lemon Passionfruit Cake
The ultimate summery cake. Perfect for (socially distanced) BBQs and birthdays!
Tin
2 x 20cm/8 inch Round Tin ( or alternatively you can use 1 tin, bake the cake batter 15-2omins longer and slice in half post bake)
Ingredients
You’ll need to 2 Unwaxed Lemons for this entire recipe. Zest both lemons first and then juice just one of them.
cake
200g Unsalted Butter or Stork (room temperature)
100g Golden Caster Sugar
100g White Caster Sugar
Lemon Zest
2tbsp Lemon Juice (approx half of what you’ve juiced)
1/2 tsp Vanilla Extract
200g Flour
1 tsp Baking Powder
Lemon Simple Syrup
80ml (1/3 cup) Water
65g White Caster Sugar
2-3 tbsp Lemon Juice
Fillings & FROSTING
115g Cream Cheese
75g Butter
400g Icing Sugar
1-2 tbsp Lemon Juice
1/2 tsp Vanilla Paste or Scraped Vanilla Pods
2-3tbsp Passionfruit Curd
OPTIONAL: 4-5 Fresh Raspberries or Strawberries (thinly sliced)
Method
Preheat your oven to 160 C Fan/180 C/Gas Mark 4.
Combine your butter, sugars, vanilla extract, lemon juice & zest and cream together until light and fluffy, at least 5-8 mins.
Add the eggs, mixing until well combined.
Next fold in the flour and baking powder, until well incorporated, careful not to mix to vigorously and knock out the air we incorporated in the creaming stage (step 2).
Split the batter evenly between two cake tins (approx 400g of cake batter in each tin) and pop into the oven for about 30 - 40 mins depending on your oven. When a skewer comes out clean and the cake springs back when lightly touched with a single finger, the cake is ready. Wait at least 25 mins before first opening the oven door to check on the cake.
SIMPLE SYRUP
Combine the sugar and water in a pot and bring to boil, whilst stirring often.
Continue to boil until the sugar dissolves. Once dissolved, leave the mixture to cool.
Add in the lemon juice, one teaspoon at a time until the syrup is 'lemony' enough for your taste.
FROSTING
Whip the butter, and vanilla extract until light & soft. Top tip: Take out the butter about an hour before you need it for the frosting. It makes it easier to whip up.
Add the cream cheese (straight from the fridge) to the butter and mix for 2-3 mins until well combined. Don’t overmix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes to firm back up.
Add the icing sugar to the mixture in 2 batches, mixing well in between each addition. Keep mixing until light & fluffy, about 5-8 minutes.
Add 1 tbsp lemon juice and 2tbsp lemon curd (start here but feel free to add as much as you like for a stronger lemon taste) to the frosting and mix well
ASSEMBLE
Use a fork to poke holes all over the cake surface and liberally drizzle over the lemon simple syrup on your layers of cake and leave to soak in for about 5 minutes.
Time to stack the cake! In between each layer, fill with the vanilla frosting and add a swirl of passionfruit curd. You can also add in some thinly sliced fresh raspberries or strawberries here if you fancy!
You can stop here and leave it as a naked cake or continue to crumb coat and then fully cover the cake in frosting)
Decorate the cake as desired! I drizzled over more passionfruit curd on top or alternatively try decorating with fresh fruit or white chocolate.
Have a bake and let me know what you think on Instagram @OsiBakes
Lemon Passionfruit Cake
Ingredients
- 2 x 8/20cm inch Round Tin
- 200g Unsalted Butter or Stork (room temperature)
- 100g Golden Caster Sugar
- 100g White Caster Sugar
- 4 Medium Eggs
- Lemon Zest (2 Lemons)
- 2tbsp Lemon Juice
- 1/2 tsp Vanilla Extract
- 200g Flour
- 1 tsp Baking Powder
- 115g Cream Cheese
- 75g Butter
- 400g Icing Sugar
- 2 tbsp Lemon Juice
- 1/2 tsp Vanilla Paste or Scraped Vanilla Pods
- 3tbsp Passionfruit Curd
- OPTIONAL: 4-5 Fresh Raspberries or Strawberries (thinly sliced)
- 80ml (1/3 cup) Water
- 65g White Caster Sugar
- 3 tbsp Lemon Juice
Instructions
- Preheat your oven to 160 C Fan/180 C/Gas Mark 4.
- Combine your butter, sugars, vanilla extract, lemon juice & zest and cream together until light and fluffy, at least 5-8 mins.
- Add the eggs, mixing until well combined.
- Next fold in the flour and baking powder, until well incorporated, careful not to mix to vigorously and knock out the air we incorporated in the creaming stage (step 2).
- Split the batter evenly between two cake tins (approx 400g of cake batter in each tin) and pop into the oven for about 30 - 40 mins depending on your oven. When a skewer comes out clean and the cake springs back when lightly touched with a single finger, the cake is ready. Wait at least 25 mins before first opening the oven door to check on the cake.
- Combine the sugar and water in a pot and bring to boil, whilst stirring often.
- Continue to boil until the sugar dissolves. Once dissolved, leave the mixture to cool.
- Add in the lemon juice, one teaspoon at a time until the syrup is 'lemony' enough for your taste.
- Whip the butter, and vanilla extract until light & soft. Top tip: Take out the butter about an hour before you need it for the frosting. It makes it easier to whip up.
- Add the cream cheese (straight from the fridge) to the butter and mix for 2-3 mins until well combined. Don’t overmix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes to firm back up.
- Add the icing sugar to the mixture in 2 batches, mixing well in between each addition. Keep mixing until light & fluffy, about 5-8 minutes.
- Add 1 tbsp lemon juice and 2tbsp lemon curd (start here but feel free to add as much as you like for a stronger lemon taste) to the frosting and mix well
- Use a fork to poke holes all over the cake surface and liberally drizzle over the lemon simple syrup on your layers of cake and leave to soak in for about 5 minutes.
- Time to stack the cake! In between each layer, fill with the vanilla frosting and add a swirl of passionfruit curd. You can also add in some thinly sliced fresh raspberries or strawberries here if you fancy!
- You can stop here and leave it as a naked cake or continue to crumb coat and then fully cover the cake in frosting)
- Decorate the cake as desired! I drizzled over more passionfruit curd on top or alternatively try decorating with fresh fruit or white chocolate.
Notes:
Bring out all your ingredients to room temperature before you bake (unless stated otherwise). It helps the ingredients to combine better!
Calories
272Fat (g)
12.51Sat. Fat (g)
7.52Carbs (g)
38.97Fiber (g)
0.35Net carbs
38.62Sugar (g)
33.34Protein (g)
2.06Sodium (mg)
44.12Cholesterol (g)
63.63
