Easy Madeira Cake Recipe

10 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 180 g Butter (softened)
• 180 g Golden Caster Sugar (Superfine)
• 3 Eggs (large)
• 1 tsp Vanilla Extract
• 1 Lemon (zest of whole lemon and juice of half.)
• 200 g Self Raising Flour (Self rising flour)
• 50 g Plain Flour

Method

1. Preheat the oven to 170°C (150°C fan / 340°F). Grease and line a 2lb (900g) loaf tin with baking paper (parchment paper).
2. In a large mixing bowl, cream together the softened butter and golden caster sugar until pale and fluffy. This should take around 3–4 minutes with an electric mixer.
3. Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour.
4. Mix in the vanilla extract, finely grated lemon zest, and lemon juice until combined.
5. Gently fold in the self-raising flour (self-rising flour) and plain flour (all-purpose flour) until just combined. The batter should be thick but drop slowly from a spoon. Avoid overmixing, as this can make the cake heavy.
6. Spoon the batter into the prepared loaf tin and level the top with a spatula.
7. Bake for 55–60 minutes, until golden brown and a skewer (toothpick) inserted into the centre comes out clean or with a few moist crumbs. If the top starts browning too quickly, loosely cover it with foil.
8. Leave the Madeira cake to cool in the tin for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.