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Passion Fruit Vanilla Bean Pound Cake

Taste the tropics with this dense, sweet vanilla pound cake and delicious passion fruit syrup soak. Passion Fruit Vanilla Bean Pound Cake will delight in the spring and summer months.

  • Yield: 10 servings 1x

Ingredients

Units Scale

For the vanilla bean pound cake:

  • 1 cup unsalted butter, room temp
  • 1 cup granulated sugar
  • 2 eggs, room temp
  • 1 tsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1 3/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 4 oz sour cream, room temp
  • 1/3 cup whole milk, room temp

For the passion fruit syrup:

  • 1/2 cup passionfruit puree
  • 1 cup powdered sugar, sifted

Instructions

  1. Preheat your oven to 325 degrees F. Prepare a loaf pan (or bundt if doubling the recipe) with grease and/or parchment. Set aside.
  2. Make your pound cake batter. With a stand mixer, cream butter alone on medium-high until whipped and fluffy, about 5 minutes. Slowly stream in sugar with the mixer going on medium high and continue to beat once added 3 minutes until light and fluffy. Add eggs one at a time, scraping down the bowl in between additions. Beat again on medium-high 3-5 minutes until the mixture is shiny, smooth, and fully emulsified. Add vanilla and beat to combine.
  3. In a separate mixing bowl, combine flour, baking powder, and salt. Whisk to combine.
  4. Reduce the mixer speed to low and alternate adding remaining wet and dry ingredients, mixing until just combined and no more. The order will be 1/3 flour mixture, sour cream, 1/3 flour mixture, milk, 1/3 flour mixture. This step can be done by folding as well.
  5. Spoon your batter into the prepared pan. Use a spatula to flatten the top of the batter. Bake at 325 for 1 hour, 30 minutes, until the top is golden brown and has a crack. Allow the cake to come to room temperature on a wire cooling rack.
  6. While the cake is cooling, make your passionfruit syrup. In a medium mixing bowl, whisk together passionfruit puree and powdered sugar vigorously until the mixture is smooth and syrupy.
  7. Once the cake is cooled, pour the syrup all over the top of the cake, allowing it to seep in and penetrate. Enjoy!

Notes

  • This recipe is written for a loaf-size pound cake. To make in a bundt pan, double the recipe for the batter and syrup.
  • You can leave off the passionfruit if you prefer and serve vanilla bean pound cake with fresh seasonal berries instead.
  • Author: Caroline Crockett
  • Category: desserts, cake