Passion fruit drizzle cake, zombies + some improvising

Weeks ago, my sister and I were determined to go to the movies, but the options were very limited: some of the movies weren’t interesting, and some of them we’d already seen. That way, we ended up watching “World War Z” and, several screams later, to my surprise, I kind of liked it, zombies and Brad Pitt and all – I guess I should thank Marc Forster for that, since he directed two favorites of mine. :)

Around that same weekend, I was determined to make Valentina’s beautiful coconut and passion fruit loaf, but despite having some great passion fruits home I didn’t have any coconut. Or coconut milk, for that matter. See, I told you I completely suck at making grocery lists. :S Therefore, Tina’s loaf would have to wait a bit longer and Tana Ramsay’s lemon loaf was made instead – with a passion fruit drizzle replacing the lemon. Oh, so good.

Passion fruit drizzle cake
slightly adapted from Tana Ramsey’s lemon drizzle cake

Cake:
225g unsalted butter, softened
225g granulated sugar
4 eggs
1 teaspoon vanilla extract
225g self-raising flour*
finely grated zest of 1 lemon

Passion fruit drizzle:
1/3 cup (80ml) passion fruit juice
85g granulated sugar

Preheat oven to 180°C/350°F. Lightly butter a 22.5x12.5cm (9x5in) loaf pan, line it with baking paper and butter the paper as well.
Cake: in the large bowl of an electric, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, and scrape the sides of the bowl occasionally. Beat in the vanilla. Sift in the flour, then add the lemon zest and mix until well combined. Spoon into the prepared pan and smooth the top.
Bake for 45-50 minutes or until risen and golden and a thin skewer inserted into the center of the cake comes out clean. Place the cake onto a wire rack and make the drizzle: in a small bowl, mix together the passion fruit juice and the sugar. Prick the warm cake all over with a skewer, then pour over the drizzle.
Cool completely in the pan. Carefully unmold and peel off the paper.

* I replaced the self raising flour for 225g all purpose flour + 1 ½ teaspoons baking powder + pinch of table salt

Serves 6-8