1 cup caster sugar
1 cup sour cream
1/4 cup lemon juice
1 tbsp lemon rind
2 1/2 cups SR flour
1/2 tsp baking powder
2/3 cup sugar
1 cup water
2/3 cup passionfruit
Preheat oven to 180c.
Cream the butter and castor sugar.
Add the eggs and beat well.
Mix through the sour cream, lemon juice, lemon rind, flour and baking powder.
Spoon the mix into a 23cm round cake tin lined with non-stick baking paper.
Bake for 40 minutes.
To make the syrup, place sugar, water and passionfruit in a saucepan.
cook over low heat, stirring till the sugar is dissolved.
Increase the heat and boil for 4-5 minutes till slightly thickened.
Pour half the hot syrup over the top.
Stand for 5 minutes.
Serve with remaining syrup and thick cream or ice cream.