In a large bowl, whisk together the eggs, oil, sugar, yogurt, passionfruit puree, vanilla extract and lemon zest.
Sift in the cake flour, baking powder, baking soda, sea salt.
Use a large spatula to fold the dry ingredients into the wet ingredients, just until the mixture is combined.
Transfer the cake batter into the prepared loaf pan. Give it a few taps to release any trapped air bubbles.
Bake at 350°F/177°C for 55-60 minutes, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.
Remove from pan and let cool on a wire rack.
Slice and enjoy.
Note: The store-bought passionfruit puree I used has added honey (sweetener) and thickener, so if you're using fresh unsweetened passionfruit, you may need to increase the amount of sugar to compensate.