I have made this cake a million times. I originally found the recipe in Kitchen for Kids by Jennifer Low almost nine years ago, and have been baking it ever since. It took my Farmer Steve box to make me get creative with it. I think I have made a version with every type of citrus we get!
What is the best thing about it? It's easy? It's quick? You can substitute flavors as you wish? YES!
What makes this version unique, you ask? I decreased the sugar by half without detection and used Meyer lemon zest in the cake. The passionfruit gives the cake a lovely golden color, as well a hint of its unique flavor.
So here is my most recent version:
Passion Fruit and Meyer Lemon Loaf Cake
1 1/4 cup all purpose flour
1/2 cup of sugar
1/2 cup butter, melted
1 1/2 teaspoons baking powder
1/3 cup passion fruit juice from about five fruit, use lemon juice to make up the rest
2 eggs
zest from one Meyer lemon
Set oven to 350. Line a loaf pan with parchment.
In medium bowl, whisk flour, sugar, baking powder and zest together. In another bowl, whisk cooled, melted butter,juice and two eggs together until well blended. Pour liquid mix into flour mix and whisk until smooth.
Spoon batter into prepared pan and bake in oven for 40 minutes, or until center comes out clean when tested with knife or toothpick.
Let cake cool in pan. Once cool, remove from pan. Remove parchment and drizzle icing over cake. Allow the cake sit for some time until icing hardens or eat right away!
Icing
Whisk together 1/2 cup powdered sugar with two tablespoons lemon juice or passionfruit juice if you have it. Once smooth, apply to cake.
