Recipe byThe ZestyPlate Kitchen
A classic British Madeira cake: a firm, buttery lemon sponge that slices beautifully. Lovely with a cup of tea and a strip of candied peel on top.
Madeira cake is one of those quiet British staples: a firm, buttery sponge with a fine crumb and just a whisper of lemon. The name throws people off, since it has nothing to do with the wine and everything to do with being served alongside a glass of it. This is an honest cake for afternoon tea, nothing more and nothing less.
Jump to recipe
Prep 15 min
Cook 40 min
Total 55 min
Easy
Scale:
- 175g Butter
- 175g Caster Sugar
- 3 Eggs
- 250g Self-Raising Flour
- 3 tbs Milk
- Zest of 1 Lemon
- To Glaze Mixed Peel
Nutrition (per serving)
380
kcal
6g
Protein
45g
Carbs
20g
Fat
Estimated per serving. How we calculate this.
Tags:
Cake Light Baking Desert
Preparation
- Heat the oven to 180C/350F/Gas 4. Grease an 18cm round cake tin, line the base with greaseproof paper, and grease the paper too.
- Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, beating well after each, and add a tablespoon of flour with the last egg to keep it from curdling.
- Sift in the flour and fold it in gently, adding enough milk to give a batter that drops slowly from the spoon, then fold in the lemon zest.
- Spoon into the tin and level the top. Bake on the middle shelf for 30 to 40 minutes, until golden-brown and a skewer comes out clean.
- Let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully. Finish with the candied peel before serving.
Tips from the ZestyPlate Kitchen
- Cream the butter and sugar thoroughly; this is what gives you a light, even crumb.
- Drop in a spoonful of flour with the last egg to stop the mixture from curdling.
- Add only enough milk to get a batter that falls slowly from the spoon.
- Keep an eye on the bake and pull it out the moment a skewer comes away clean.
Frequently Asked Questions
None. The name comes from it being traditionally served with a glass of Madeira. The cake itself is just a buttery lemon sponge.
Usually under-creamed butter and sugar, or flour that's been overmixed. Cream it well and fold the flour in with a light hand.
Wrapped up well it lasts several days and even improves a touch. Its firm texture also makes it good for slicing and carrying about.
Yes. Orange zest, vanilla or a little almond all suit it. Lemon is the classic, but it's a forgiving base to play with.
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