celebrating 130 years 1884-2014

Lemon Iced Feijoa Cake

By Sophie Forsyth
Lemon Iced Feijoa Cake
10 servings
  • 44 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 50 mins
  • Serves

    125g Tararua Butter
    3/4 cup Chelsea White Sugar
    2 eggs
    1 1/2 cup mashed feijoa pulp
    1 tsp Edmonds Baking Soda
    2 Tbsp hot Meadow Fresh Original Milk
    2 cups Edmonds Standard Grade Flour
    1 tsp Edmonds Baking Powder

    Optional Icing
    3/4 cup Chelsea Icing Sugar
    Juice of 1/2 a lemon
    25g Tararua Butter
    2 Tbsp hot water


    Preheat oven to 180°C.
    Cream Tararua Butter and Chelsea White Sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed feijoas and mix lightly so there are still lumps of it throughout the mixture. In another bowl, stir Edmonds Baking Soda into hot Meadow Fresh Original Milk mix into creamed mixture. Sift in Edmonds Standard Grade Flour and Edmonds Baking Powder, fold into the mixture until combined.
    Turn into a greased and lined 20cm (approx) round cake tin. Put into preheated oven for 50 min or until cake springs back when lightly touched. Leave in tin for 10 mins before turning out onto a cooling rack.
    Icing (optional):
    Mix all the ingredients in a bowl or container until fully mixed. Continue mixing until your desired consistency is reached. Add extra lemon if you are after a more lemony taste. Serve and enjoy!

    Note: this recipe turns out even better if mixed in a cake mixer.

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(44 reviews)

This cake is easy to make, uses up any surplus feijoas and is incredibly delicious.

This is so nice, love it. The first feijoa cake I have made even though I bake all the time. It’s moist and tasty. The icing I think is the incorrect amount. I think it’s more like 2 cups of icing & I add but more lemon.

This cake is amazing. I also added honey to it. So moist and amazing texture. Perfect in every way.

Have made this numerous times now, although I used 2 cups of feijoas and Self raising flour and left out baking powder. Also freezes really well, saved all feijoas in lockdown so was a no brainer.

An easy and lovely moist cake. I am not a baker but have been trying my hand at it in the past few weeks. Love it!

Great easy recipe - thank loves it!!

Cake turned out beautiful! I started making macroons but didn't have an electric beater so changed direction to make this :P I therefore used 3 eggs instead of 2. I also added some raisins and made an almond icing (add almond flour/meal to the icing) and it was delicious. I used 1.5 cups feijoas but next time I will add more :)

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This cake is absolutely amazing. I made this last Feijoa season multiple times and it was a huge hit!! Even for my husband who despises feijoas. For the first time he is looking forward to the feijoa season this year, me too!! I chose a different lemon icing, as I have had one for a few years that is my personal preference. But this cake is scrumptious, even had my husband's friends raving about it. 5/5!!

I subbed standard flour for gluten free flour and it worked out a treat! Thanks very much a++

I had a large amount of feijoas and found this recipe. I read comments first and put 2 cups of feijoa pulp. Glad I did as made it nice and yummy.
Even gave a slice to the 2 work colleagues who dislike feijoas and they loved it. Would definitely recommend this recipe.

As I was making this I thought it seemed very familiar. I believe it is the banana cake recipe out of the Edmonds cookbook, with feijoas instead of bananas. As that is my fav cake recipe I am stoked! Guaranteed to be delicious!

Absolutely delicious and easy to make. Cake was moist and fluffy. My children and husband loved it. It was gone the next day. My husband who hates feijoas enjoyed the most of it!! Remade the mixture following day and put it in the muffin tin. Just as scrumptious. I did the 2 cups like everyone suggested and it worked out well

Even though I can't stand feijoas, I made this to use some fruit up. Lovely cake - had to do a taste test despite the gagging. I used 2 cups fruits (not mashed) and it was a lovely crumb to the cake - did mine in a square tin and only needed about 45 mins. Didn't bother with icing as no time before tradies needed to eat it. It really didn't need icing. Nice, moist, easy recipe - no fail really.

A classic for us now, we love it

The nicest feijoa cake I have ever made, but I did add more fruit. Have passed this recipe on to many friends. Can't wait for Feijoa season to come around again.

This is an amazing recipe its soft smooth delivious and zingy! I would definatly bake again!

Loved it! yes 2 cups of feijoas better. Tasted great, moist and easy to make...will make again.

Excellent! definitely use 2 cups feijoa pulp. Yum as and all my guests loved it!

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Every year I try a new recipe with Feijoas. Usually I am disappointed as the subtle flavour of the Feijoa is overwhelmed by spices. This recipe is all Feijoa. I used 2 cups of feijoas as others here recommended. Instead of a cake I made cupcakes, with lemon cream cheese icing. Will definitely be making this again.

Everyone loved it!!! So easy to make turned out perfect!!

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I would add more feijoas (should have read the reviews first!) These could be left in lumps while the rest are mashed. But very light and moist. I made the icing with lime for a zing and it keeps the cake moist. Definitely a standby recipe for a glut of feijoas.

Was yummy

Such a yummy way to use all my feijoas that fall from the tree. Everyone loved it.

Yummy! Very easy to make.

This cake worked out perfectly and tastes Amazing!

This receipe has been a huge success every time I make it. I add a little more feijoa to make it extra moist.

This recipe is very much like a banana cake I make. I used 2 cups of feijoas for more flavor and in my oven cake took 30 minutes on fan bake set at 170c. A very moist and light cake. Thanks for sharing your recipe

Really yummy!

A beautiful cake. Have left the cake uniced (not keen on icing) tastes delicious. Found it very straightforward to make. A very light cake, was expecting it to be more dense. Thoroughly addictive.

Beautiful light, full of flavour cake, very addictive. One slice is never enough.

OMG!! Love, love, love!!
Easy to make & sooooooo tasty!

I can't cook cakes, they turn out heavy and dense. This one was light and airy, delicious. Easy to make, no frills recipe. Fabulous

Simple recipe. Did it with 2c feijoa. Kids loved it. Very moist and tasty. Recommend it.

I'm pregnant and didn't expect it to taste so damn good... I have actually eaten 1/3 of the cake already and am battling myself to not go back for more. I made our icing extra lemony and the cake was still a little warm when I iced it so the icing melted a little and seeped into the cake - omg divine.

Simple and delicious! Strong feijoa flavour :)


Excellent moist cake. Would increase the feijoa content slightly next time I make it. Definately recomment.

Awesome cake... I tried this easy recipe and came out well... Highly recommended... Yummy & moist... My kids & hubby loved it...

Easy and so yummy

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Yummy & moist, just right, I could eat it all lol

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Lovely cake with a nice texture. I peeled the feijoas and cut them into a small dice. A great way to use up our surplus.

First time I've made or eaten feijoa cake and this recipe is delicious. Read the other review and went for 2 cups of feijoas. Moist and scrumptious.

This cooked in 35 mins, left in tin for 10 after. It took 2 1/4 cups of icing sugar for icing to be of a consistency like the photo. Yummy cake though could definitely take 2 cups of fejoa!

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very moist, extremely easy to make.

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