No pairing comes through like passionfruit with lemon
Serves 8
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Make your taste buds sing with a delightful and pulpy passionfruit bundt cake drizzled in intense lemon-infused syrup, served warm with double cream on the side for a satisfying dessert that is at once rich, sweet and tart.


  • ⅔ cup (160 ml) passionfruit pulp
  • 250 g butter, softened
  • 1 tbsp finely grated lemon rind
  • 1 cup (220 g) caster sugar
  • 3 eggs
  • ¾ cup (180 ml) buttermilk
  • 2 cup (300 g) self-raising flour


  • ¾ cup (165g) caster sugar
  • ⅓ cup (80ml) lemon juice
  • ¼ cup (60ml) water

Preheat oven to 180 C. Grease and lightly flour a 24 cm bundt pan.


Strain passionfruit over a medium jug; reserve juice for cake mixture, and seeds for lemon syrup.


Whisk 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.


Bake cake for 1 hr or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 mins before turning onto a wire rack placed over a tray.


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 mins.


Pour hot syrup over hot cake; serve cake warm.

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


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