Lime and Passion Fruit Drizzle Cake

by Barry Lewis

Prep time
10 mins
Bake time
40 mins


175g butter, room temperature

200g sugar, plus 90g extra for the icing

3 eggs

2 limes – zest of both, juice of 1

3 passion fruit

200g self-raising flour

Icing sugar to dust, optional

Cookbook corner time, this time Mrs B had the idea to do a recipe from my own cookbook, which I don’t think i’ve ever done before! It’s not something I talk about much but yep I have two cookbooks, with two more written and i’m super proud of them, here’s a recipe that we love to make often – lime and passion fruit drizzle cake. Think lemon drizzle cake with a slight tropical vibe, you can of course mix it up with oranges etc also. I love skewering the cake and pouring the polka dot passion fruit glaze on top, I could have picked lots of recipes from either book, i’m super proud of them, but for simplicity and minimum ingredients, this cake is a winner! Hope you give it a go and remember you can get the books in the store section of the website here.

How to make a lime passion fruit drizzle cake

First up line a loaf tin and pre-heat your oven to 160fan/180c/350f or equivalent. In a large mixing bowl beat together the butter and sugar with an electric whisk, add in the eggs, zest of 1 lime, plus the pulp from 2 of the passion fruits (strain the passion fruit through a sieve, reserving the seeds. Mix until combined, then fold in the flour until one consistent mixture is achieved.

Add the mixture to the loaf tin and level out with a spatula, bake for 40-45 minutes or until golden brown on top and a skewer comes out clean to make sure it’s fully baked.

For the last ten minutes of baking prepare the topping, in a bowl combine the 90g sugar, zest from the other lime, juice from 1 of the limes, plus juice from the remaining passionfruit including the seeds, also add the seeds reserved from earlier and mix well to form a loose sugar type paste that has a loose polka dot vibe running through it!

With the cake done, skewer holes into it all over the top, pour the sugar drizzle onto the top of the cake, the holes should let the sugar syrup soak through the sponge. Leave the cake in the tin to fully cool, with the passion fruit seeds scattered on top spread out.

Once cooled, lift out and either dust in icing sugar or slice up and serve – super delicious!