LEMON PASSION LOAF CAKE.

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Lemon Passion loaf cake has a delicious and addictive burst of sweet and tangy lemon flavour. Topped with a delicious passion Custard that blends perfectly and will have you euphoric with every bite.

Over the weekend, I visited one of my aunts and found her harvesting these big, juicy, yellow lemons from her farm. My sweet tooth and I immediately started thinking dessert. You know the saying, ”When life gives you lemons… ”

At first, I wanted to make Lemon loaf cake with Lemon curd but later changed my mind to the passion custard. Something different that turned out so delightful.

To make a perfect loaf cake, you need a loaf tin of course, and just a few ingredients. I prefer my loaf cakes domed just like bread with a beautiful crack in the middle. This is why I chill my batter for at least 30 minutes before baking for the maximum rise.

Ingredients used to make lemon passion loaf cake.

For the loaf cake.

• Flour. All-purpose flour or cake flour works fine.
• Granulated Sugar. When I am making lemon cakes I like to up my sugar just a bit so that it can balance out the tanginess.
• Melted butter. Makes the cake more dense while also adding to a buttery flavour to the cake.
• Vegetable oil. Oil makes cakes moist.I recommend using unflavoured oil that will not affect the lemon flavour.
• Zest of lemon. The best way to flavour a lemon cake is by using lemon zest, I have tried using lemon juice but the flavour was very subtle almost undetectable.
• Egg yolks. Egg yolks will add to moistnes of the cake.
• Plain youghurt. You can substitute plain yoghurt with sour cream, heavy cream or buttermilk.
• Baking powder.
• Salt.

Passion Custard.

• Milk.I used whole milk for this recipe but any kind of milk works just fine.
• Heavy cream.
• Egg yolks.
• Corn starch. Cornstarch defines the consistensy of the passion custard. Too little will make it runny, on the otherhand too much of it will make the custard heavy and stiff. Some recipes use flour in place of cornstarch but I would not recommend that in this recipe as it may end up tasting almost flourly, bleh!
• Passion puree. I used fresh ripe passion fruits. Blend through a food processor and strain to get rid of the seeds.
• Sugar. Castor sugar or granulated sugar will work okay.
• Butter. Adds shine to the custard.
• Lemon juice.

How to Intensify the Lemon Flavour.

Use zest of lemons. Lemon juice will not add flavour to cakes. Use Zest to make lemon sugar.

I normally mix my zest of lemons with sugar, cover it and let it sit for at least 30 minutes, sometimes overnight. This is due to the hygroscopic nature of sugar, thus it will absorb the moisture from the zest of lemon making it tangy and sweet.

Add Lemon Juice to the passion custard. This will not swallow the passion flavour but in fact, intensify it to a citrusy passion custard.

How to make Passion Custard.

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Take 12 passion fruits, cut the fruits in half and scoop the pulp. Add the pulp with the seeds to a blender and pulse. Afterwards, take this puree and pass it through a small sieve. This step is to ensure that no seeds will go to the cream. You can skip this step if you don’t mind the passion seeds in your custard.

In a medium-sized bowl, mix the heavy cream with the milk. Add sugar and cornstarch and mix until combined. Transfer this mixture to a medium pot, add the vanilla paste and let it come to a slow boil. Remove from heat.

Stir in the passion puree and the egg yolks, whisking vigorously not to cook the eggs. Return the mixture to heat and let it come to a boil, whisking constantly.

The cream should be ready when it’s thick. Remove from heat, stir in the butter, and lemon juice. Strain it for a smoother consistency and set it aside to cool. Cover with cling film and refrigerate this for at least 2 hours. Do not freeze this custard.

Don’t like passion custard? Try these instaed.

• Sweet and tangy lemon curd.
• Vanilla pastry cream.
• Strawberry swiss meringue buttercream.
• White chocolate gananche.
• Mascarpone frosting.

Notes of success when making Lemon Passion Loaf Cake.

• Chill the batter for a few minutes before baking for a domed lemon loaf cake.
• Use fresh ripe passion fruits when making the passion custard. Strain the passion custard for a smoother consistensy.
• Make lemon sugar, as explained above, and let it sit overnight for a more intense lemon flavour.

More lemon Desserts to try out.

• Easy lemon cookies.
• Delicious lemon blueberry crumb muffins.
• Lemon curd cupcakes.
• Lemon thumprint cookies.
• No bake lemon cheescake bars.