Passionfruit Poundcake – a delicious recipe with butter, sugar, vanilla, eggs, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and line a deep 8-inch square pan.
2
Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and salt.
3
Spoon mixture into prepared pan. Bake, 50 minutes, until cake shrinks slightly from sides of pan. Cool in pan, 5 minutes, then turn out onto a wire rack to cool completely.
4
For passionfruit icing, combine confectioners' sugar and passionfruit pulp in a small heatproof bowl. Mix well until thick and smooth. Beat in butter and place over a pan of simmering water, stirring, until glossy and smooth. Pour over cake and leave to set before cutting.
1305
kcal
Calories
60
g
Fat
175
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 17 tablespoons butter at room temperature, 1 cup sugar, 1/2 teaspoon vanilla extract, 4 large eggs, and more.
Yes, Passionfruit Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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