Madeira Cake

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
  1. Heat oven to 160ºC .
  2. Grease 20cm round, loaf  or ring tin.
  3. Cream the butter and sugar in a bowl. ( beat until pale and creamy)

    Madeira Cake Mix
    Madeira Cake Mix
  4. Break in eggs, one at a time, beating well before adding the next egg.
  5. Stir in lemon zest and juice.
  6. Stir in flour and baking powder.
  7. Spread mixture in prepared tin and bake for 40 to 45 minutes or until a skewer inserted comes out clean.
  8. 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.

Madeira Cake
Madeira Cake



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