This Passion Fruit Pound Cake perfectly balances richness and tropical brightness, making it a delightful treat for any occasion. Whether you enjoy it with your morning coffee, as an afternoon snack, or as a dessert with a drizzle of passion fruit glaze, this cake will surely impress.
Pound cake is known for its dense yet tender texture, and adding passion fruit gives it a refreshing twist. The fruity aroma and slightly tart flavour make each bite irresistible. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
If using fresh passion fruit, cut the fruit in half, scoop out the pulp, and strain the seeds using a fine mesh sieve to collect about ½ cups of juice. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures an even distribution of leavening agents.
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed for 3-4 minutes until the mixture is light and fluffy. Proper creaming incorporates air, resulting in a tender cake. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and passion fruit juice until combined. The batter may look slightly curdled at this stage, but that’s normal. Reduce the mixer speed to low and gradually add half of the flour mixture, followed by half of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined.
Avoid overmixing, as this can make the cake dense. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
If the cake is browning too quickly, loosely tent it with aluminium foil for the last 10 minutes of baking. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar and passion fruit juice until smooth.
If the glaze is too thick, add more juice; if too thin, add more powdered sugar. Once the cake is completely cool, drizzle the passion fruit glaze over the top. Let the glaze set for about 15 minutes before slicing. Enjoy a slice with tea, coffee, or fresh fruit.
Expert Tips for a Perfect Pound Cake;
Room Temperature Ingredients – Butter, eggs, and milk should be at room temperature for a smooth batter.
Do Not Overmix – Overmixing leads to a dense cake. Mix just until the ingredients are combined.
Use Fresh Passion Fruit – If possible, fresh passion fruit provides the best flavour. Strain the seeds for a smooth cake texture.
Don’t Skip the Glaze – It adds extra moisture and enhances the tropical flavour.
Customization ideas and variations;
Chocolate Passion Fruit Cake – Add ½ cup white chocolate chips to the batter for extra sweetness.
Coconut Twist – Replace ¼ cup of flour with shredded coconut for a tropical touch.
Citrus Blend – Mix in 1 tsp orange zest to enhance the fruity flavour.
Mini Cakes – Bake in muffin tins for mini-pound cakes (adjust baking time to 20-25 minutes).
Serving Suggestions;
With Coffee or Tea – A perfect companion for your morning or afternoon break.
With Ice Cream – Serve warm slices with vanilla or coconut ice cream.
With Fresh Fruit – Pairs beautifully with berries, mango, or pineapple.
With Honey or Whipped Cream – Adds extra sweetness and richness.
Storage, Reheating & Make-Ahead Tips;
Storage: Keep the cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Reheating: Warm a slice in the microwave for 10 seconds for a just-baked taste.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Make-Ahead: You can bake the cake a day in advance, and it will taste even better as the flavours develop overnight.
This Passion Fruit Pound Cake is a dreamy, tropical twist on a classic dessert. Its buttery texture, tangy passion fruit flavour, and sweet glaze make it an irresistible treat. Whether you’re serving it for breakfast, as an afternoon snack, or as a dessert for guests, it’s guaranteed to impress.
Ingredients;
For the Pound Cake;
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) passion fruit pulp (fresh or canned, seeds strained)
- 1 tsp vanilla extract
- ⅓ cup (80ml) whole milk
For the Passion Fruit Glaze
- ½ cup (60g) powdered sugar
- 3 tbsp passion fruit juice
- ½ tsp vanilla extract (optional)
