Madeira cake is one of the classics. Plain simple, quick and often overlooked. Madeira cake is a sponge cake in traditional English cookery made by the creaming method. The Madeira Cake has a firm yet light texture, eaten for afternoon tea and is traditionally flavoured with lemon. Dating back to an original recipe in the 18th or 19th century, it is like a simple pound cake or yellow cake. The Madeira Cake is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was instead named after the Madeira wine a Portuguese wine from Madeira Islands, which was popular in England at the time and was often served with the cake. Nowadays, it is often served with tea or liqueurs.
- 200g Butter, softened
- 1 Cup Sugar
- 3 Eggs at room temperature
- Finely grated zest and juice of 1 lemon
- 1¼ cups flour
- 1 teaspoon baking powder
- Heat oven to 160ºC .
- Grease 20cm round, loaf or ring tin.
- Cream the butter and sugar in a bowl. ( beat until pale and creamy)
- Break in eggs, one at a time, beating well before adding the next egg.
- Stir in lemon zest and juice.
- Stir in flour and baking powder.
- Spread mixture in prepared tin and bake for 40 to 45 minutes or until a skewer inserted comes out clean.
- Transfer to a wire rack to cool.
Eat sliced for afternoon tea or use the cake as a base to make a decorated novelty creation.