Passionfruit Lemonaid Cake

Passionfruit Lemonaid Cake

This cake is a bit of a showstopper and we are absolutely obsessed with it right now. The passionfruit lemonade gives the sponge this incredible lightness and a zingy tropical flavour that you just don't get with a standard lemon cake. It's bright, it's fruity, and the icing takes it completely over the top in the best possible way. Honestly, if you're looking for something to bring to a summer gathering or just want to treat yourself on a weekend, this is the one. Trust us, once you've made it you'll be making it on repeat.

Cook: 45 min
Serves 8

Before You Start

  • Food processor
  • Baking tray lined with parchment paper
  • Allow cake to cool before icing

Ingredients

  • 1 tsp bicarbonate of soda
  • 180g self raising flour
  • 240ml lemonade - we used Lemonaid
  • 120g caster sugar
  • 80ml vegetable oil
  • ½ tsp salt
  • ½ tsp vanilla essence
  • 1 tsp vanilla essence
  • 120g icing sugar
  • 60g plant-based butter

Method

1

Blend the ingredients

  • Put all the cake ingredients in a food processor and blend until well mixed
  • We used Passionfruit Lemonaid, but you can use any lemonade you fancy
2

Time to bake

  • Pour the mixture into a baking tray and bake for 40 minutes
3

Make the icing

  • Meanwhile, make the icing by blending the ingredients together
4

Time to serve

  • Once the cake is cooled, ice it and serve. BOSH!

Tips & Variations

  • Switch up the flavour: We love Passionfruit Lemonaid here but any lemonade works brilliantly. Try a pink lemonade for a slightly sweeter, more floral vibe or a classic sparkling lemonade if you want a cleaner citrus flavour.
  • Don't over-blend: Blend just until everything is combined and smooth. If you go too long the mixture can lose some of that lovely airy texture you get from the lemonade, so stop as soon as it looks well mixed.
  • Let it cool fully before icing: We know it's hard to wait but if you add the icing while the cake is still warm it'll slide right off. Give it at least 20 minutes on a wire rack and you'll get a much cleaner, prettier finish.

Why This Works

The trick here is the lemonade doing double duty as both a liquid and a leavening agent, giving the sponge a gorgeous lift without needing loads of faff. What really makes this sing is using Passionfruit Lemonaid specifically because that tropical tang cuts through the sweetness of the icing and keeps every bite feeling fresh. We find blending everything together in one go keeps the texture perfectly even and saves you a load of washing up too.