Lemon cake with Passionfruit glaze

I made this cake weeks ago to bring to a friend's house over Chinese New Year. For a while I wasn't sure if I was gonna share the recipe, but I revisited it the other day as my dad's quite a fan. Also, as I'm going through my Passionfruit Period, I have quite a store of the fruit in my house I needed to use up. I think this may be the last passionfruit recipe I share for a while (or maybe not).

This cake is soft and light, with a sweet and slightly tangy passionfruit glaze on top to give it a twist. Perfect for afternoon tea with a bitter black tea or coffee. It's also a super easy recipe to whip up at the last minute for a friend's do. I don't remember where I got this recipe, but have had this in my book for ages now... if anyone knows it's origin, please leave a comment and I'll edit it in. Thanks!

Lemon Cake

• 125g butter, room temperature
• 220g caster sugar
• 2 large eggs
• 250g natural yoghurt
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 300g all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda

1. Preheat the oven to 180°C and grease and line an 8" round baking tin with butter and baking paper and set aside
2. In the large mixing bowl of your mixer, cream and butter and sugar until incorporated. Add the eggs one at a time, beating well after each addition
3. Then in one go, dump in the remaining ingredients and beat until well mixed, but take care not to overbeat the batter as this will result in a dense cake
4. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer inserted into the cake at an angle comes out clean
5. Remove the cake from the oven and let it cool in the tin for 10 minutes before taking it out and letting it cool completely on a wire rack

Passionfruit syrup

• 2/3 cup passionfruit pulp
• 2/3 cup caster sugar
• 1 cup water

1. Place all the ingredients for the syrup in a heavy bottomed saucepan over a medium heat and stir until the sugar dissolves. When the mixture comes to a boil, lower the heat and let the mixture reduce to a thick syrup
2. Drizzle the syrup over the cake with a spoon, tease it around the top of the cake to fall gently off the sides and trickle down til it almost touches the cake plate 

I would recommend serving this cake fresh upon the day of baking, as it's soft and moist still. I've baked this in the past for my dad and mum put it in the fridge overnight, which of course just resulted in drying it out. I'm not a fan of refrigerating cake unless absolutely necessary.