Passion Fruit Cake
This Passion Fruit Cake (or Lilikoi as it’s called in Hawaii) is like a vacation for the senses – in a cake! It’s moist and tangy and resembles your favorite lemon loaf cake, but with a tropical twist. One bite of this passion fruit cake and you’ll be transported to the islands!
People may be intimidated by Passion Fruit and how to eat them, but really they are actually very easy to work with. I’ve developed several passion fruit recipes this season as I’m lucky enough to have a neighbor with an abundant vine! But many farmers’ markets and grocery stores will carry the fruit during the late summer months so keep your eyes peeled for it!
Serve this passion fruit cake for breakfast alongside your favorite iced coffee, or as an easy dessert with a dollop of whipped cream! Or, maybe both? No judgement.
Servings
10
Ready In:
1 hour, 15 Min
Good For:
Breakfast, Dessert
Passion Fruit Cake Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup avocado oil
- zest of 1 lime
- 3 1/2 tablespoons passion fruit pulp and juice, seeds removed
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Cook’s Notes:
Sour Cream Substitute: Greek yogurt will also work well in place of sour cream in this passion fruit cake.
Avocado Oil Substitute: If you don’t have avocado oil, any vegetable oil of your choice will work just fine.
For the passion fruit: cut the end off and scoop the seeds, pulp, and juice into a strainer over a small bowl. The pulp is fine to use in the cake, but ensure black seeds are removed.
Glaze: I include an optional glaze recipe in the last step of this passion fruit cake recipe. Personally I enjoy the cake without the glaze, but if you prefer a little extra passion fruit goodness go ahead and add the glaze to a completely cooled cake.
Baking time: For reference, this cake bakes for 1 hour in my oven for a perfect finish. I recommend taking the cake out at 55 minutes to test and adding 2 minutes at a time thereafter to ensure the cake doesn’t burn.
Step by Step Instructions
Step 1
Preheat oven to 350 degrees. Spray a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2) with non-stick spray (I use Avocado Oil spray) and set aside.
Step 2
Sift dry ingredients together into a medium bowl. Set aside. In a large bowl, whisk eggs, sugar, and sour cream together until well combined. Slowly add avocado oil while whisking to ensure it is fully incorporated.
Step 3
Add lime zest and passion fruit and whisk lightly to combine. Slowly add the dry ingredients, 1/3 at a time, and stir gently to combine. Do not over mix. There will be some lumps in the batter.
Step 4
Pour batter into prepared loaf pan, scraping sides of the bowl with a rubber spatula. Bake cake on center rack for 55 minutes to 1 hour, or until a toothpick inserted into center of cake comes out clean (or with only a few moist crumbs).
Step 5
Allow cake to cool in pan on a wire rack for at least 1 hour. Then turn cake out onto wire rack to finish cooling completely.
Step 6
Optional glaze: while cake cools, make glaze. Whisk together 1 cup powdered sugar, 2 tablespoons passion fruit juice, and 1 tablespoon lime juice. Adjust quantities to achieve desired consistency and sweetness. Pour glaze over cooled cake, or use as topping for individual servings.
Want more Passion Fruit Recipes? Me too! Try this easy Skinny Passion Fruit Cocktail!
Passion Fruit Cake
Ingredients
- 3 Large Eggs
- 1 cup Granulated Sugar
- 1 cup Sour Cream
- 1/2 cup Avocado Oil (or vegetable oil)
- Zest of 1 Lime (about 1 tablespoon)
- 3 1/2 tbsp Passion Fruit (pulp, juice, and seeds)
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
Instructions
- Preheat oven to 350 degrees. Spray a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2) with non-stick spray (I use Avocado Oil spray) and set aside.
- Sift dry ingredients together into a medium bowl. Set aside. In a large bowl, whisk eggs, sugar, and sour cream together until well combined. Slowly add avocado oil while whisking to ensure it is fully incorporated.
- Add lime zest and passion fruit and whisk lightly to combine. Slowly add the dry ingredients, 1/3 at a time, and stir gently to combine. Do not over mix. There will be some lumps in the batter.
- Pour batter into prepared loaf pan, scraping the sides of bowl with a rubber spatula. Bake cake on center rack for 55 minutes to 1 hour, or until a toothpick inserted into center of cake comes out clean (or with only a few moist crumbs).
- Allow cake to cool in pan on a wire rack for at least 1 hour. Then turn cake out onto wire rack to finish cooling completely.
- Optional glaze: while cake cools, make glaze. Whisk together 1 cup powdered sugar, 2 tablespoons passion fruit juice, and 1 tablespoon lime juice. Adjust quantities to achieve desired consistency and sweetness. Pour glaze over cooled cake, or use as topping for individual servings.
