• Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and thoroughly butter the inside of 2.3l Bundt tin and flour it too.
• Mix the flour, baking powder and salt and set aside.
• In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the passionfruit juice, lemon juice and zest.
• Using a metal spoon, carefully fold in the flour mix.
• Spoon the cake batter into the prepared Bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
• Let the cake to cool in the tin for 10 mins before cooling completely on a wire.

Make the passionfruit syrup.

• Combine all the ingredients in a small saucepan over medium heat and stir until the sugar dissolves, then bring to the boil before reducing the heat and simmer for 10 mins. Switch off the heat and allow the passionfruit syrup to cool.

Prepare the cake:

• Drizzle the passionfruit syrup over the cake before serving.