This one is from an old New Idea that I tore out and kept. It’s advertised as a classic recipe and it totally is. Over the 12 months or so of use I’ve altered it a little and let’s just say it’s fail proof. I figure it’s one of those things that you need up your sleeve to be a well-rounded person. Well rounded meaning skill set, not well-rounded in the belt region. Buuuuut you know the spiel, moderation people. I made this cake for a work mate’s birthday {the most recent incarnation} so I took the opportunity to grab some photos and share it here with YOU.

You’re welcome! 

lemon + passionfruit cake-1 lemon + passionfruit cake-2 lemon + passionfruit cake-5 lemon + passionfruit cake-6 lemon + passionfruit cake-11

Now, let’s cook this baby! 

lemon + passionfruit cake-cream-cheese-icing


  • 175g unsalted butter, room temperature, chopped
  • 3/4 cup castor sugar {I’ve used raw sugar ground up in the Thermomix or Natvia* too, both work}
  • 4 large eggs, at room temperature
  • 2 cups sifted SR flour
  • 1 tablespoon finely grated lemon rind
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh passionfruit pulp
  • 200ml sour cream



  1. Grease a 22cm round cake pan. If you grease it well you shouldn’t have any issues but if you’re concerned either line with paper or dust with flour and shake off.
  2. Beat butter and sugar until light and fluffy.
  3. Then add eggs one at a time beating until combined before adding the next egg.
  4. Transfer into a large bowl.
  5. Combine sifted flour, lemon rind, passion fruit, lemon juice and sour cream in a separate bowl.
  6. Add to eggs/sugar/butter mixture in two batches, stirring gently to keep the fluffiness. The fluffiness is important!
  7. Spoon into prepared pan and smooth off the top.
  8. Cook in a moderate oven {180 degrees} for 35-40 minutes. Do the skewer test, clean equals READY.
  9. Remove from oven, stand in pan for 10 minutes before turning out onto a wire rack.

lemon + passionfruit cake-10



Beat 250g cream cheese with 2 teaspoons of finely grated lemon rind {add excess passion fruit too if you have it, yum!} and icing sugar {about a cup, you may need a little more} with electric beaters until smooth, gently fold in a 100ml of sour cream and spread onto cooled cupcakes.

* you could use dextrose in the cake recipe you need to halve the amount and add a more milk {about 1/4 cup}

  • PrincessEatsPeaSoup

    It looks good and the recipe sounds great too. I’m not much of a baker. If I have to make a cake, it’s usually a packet mix. But I like all of the sour elements in this recipe and I might have to give it a go.

    • Me either really. I always manage to stuff something up {I’m SO bad at measuring properly and all that. haha}. Let me know how you go!

  • I am known for my cakes. I make a huge variety of flavours, but my ‘secret’ is that I only have a handful or recipes I use. Once you find a foolproof recipe you can then change parts of it to make a variety of flavours. I maintain you only need one basic butter cake recipe, a white and dark mud recipe and a banana cake recipe, from there the flavours are limitless. My butter cake is a real winner. You throw all ingredients in a mixer, beat for 4 minutes and bake slow and low in the oven. Voila! Perfect every time!! It makes a very moist yet firm cake that cuts up perfectly. Winning!

    • Yes! You’re so right. A handful of great bases is all you need. So true for SO many things {including black bodycon dresses, right!?}.

  • Hayley Clark

    Would this be firm enough to cover in fondant?

    • OMG Hayley, I missed this comment and it’s probably waaaaaaaay too late, but yes I believe it would be. But then keep in mind, I don’t know much about working fondant.

  • Yummy! Made this today – I love the slightly tart flavour, perfect with a cup of tea.

    • Oh great Alice, glad you enjoyed it! This recipe is having a little resurgence at the moment, so fun to see. And with tea, yum, perfection.