Madeira Cake
A timeless classic, Madeira Cake is a tender, buttery loaf with a delicate citrus brightness from lemon zest. Its fine crumb stays moist for days, making it ideal for afternoon tea or a simple afternoon pick-me-up. The subtle sweetness and fragrant aroma make it a comforting staple, effortlessly elevating any gathering. Worth every minute in the oven, this cake proves that simple ingredients can create something truly special.
Ingredients
- Butter175g
- Caster Sugar175g
- Eggs3
- Self-raising Flour250g
- Milk3 tbs
- LemonZest of 1
- Mixed PeelTo Glaze
Nutrition
Directions
- 1
Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
- 2
Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
- 3
Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
- 4
Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
- 5
Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
- 6
To serve, decorate the cake with the candied peel.
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