Passion Fruit Pound Cake 10.000

James M. Thresher for The Washington Post

Flour Girl Apr 15, 2010

You can't beat the bright taste of passion fruit: what pastry chef, cookbook author and blogger David Lebovitz calls the third food he'd want on a desert island (the other two being chocolate and fried chicken).

Serve slices plain or with fresh fruit.

Make Ahead: The cake can be loosely wrapped in plastic wrap and stored for a few days at room temperature.

Servings: 10

Yield: Makes one 9-inch loaf

  • For the cake
  • 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
  • 1 1/2 cups flour, plus more for the pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Finely grated zest of 2 oranges, preferably organic (about 4 teaspoons)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • For the glaze
  • 1/2 cup strained passion fruit pulp (from about 6 passion fruits) or store-bought pulp, defrosted
  • 1/3 cup sugar


For the cake: Preheat the oven to 350 degrees. Use a little butter to grease the inside of a 9-inch loaf pan. Dust the inside of the pan lightly with flour, tapping out any excess. Line the bottom with a rectangle of parchment paper.

Whisk together the 1 1/2 cups of flour, the baking powder and salt in a medium bowl.

Combine the cup of sugar, the 12 tablespoons of butter and the orange zest in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 3 to 5 minutes, until light and fluffy.

Meanwhile, beat the eggs and vanilla together in a small bowl, then dribble the mixture into the bowl while the mixer is running, making sure it is completely incorporated. (The mixture will look curdled; that’s okay.) Remove the bowl from the mixer.

Use a flexible spatula to stir in the flour mixture until just combined; do not overmix. Scrape the batter into the loaf pan and smooth the top. Bake for 55 minutes to 1 hour, until a toothpick inserted into the center of the cake comes out clean. Run a round-edge knife around the inside edges to loosen the cake, then invert to remove the parchment paper on the bottom. Turn the cake right side up on a plate. Let cool about 15 minutes while you make the glaze.

For the glaze: Place the strained pulp/puree in a liquid measuring cup. Gently stir in the sugar, being careful not to let it dissolve (the mixture will be a little grainy).

Use a wooden skewer to poke 50 holes in the top of the cake, all the way through to the bottom. Spoon half of the glaze evenly over the top of the cake, then turn the cake on each of its sides, spooning the remaining glaze to coat the cake evenly. Use any glaze that collects on the plate to coat the bottom of the cake.

Cut the cooled cake into slices.

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Recipe Source

Adapted from Lebovitz's "Ready for Dessert: My Favorite Recipes" (Ten Speed Press, 2010).

Tested by Bonnie S. Benwick.

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