Butter Madeira Cake
Indulge in the timeless charm of a classic Butter Madeira Cake, a perfectly moist and buttery treat with delicate hints of vanilla and optional zesty lemon. This easy-to-make recipe combines simplicity with sophistication, featuring a light, tender crumb and a delightful sugary crust. With just a few staple ingredients like softened unsalted butter, caster sugar, and plain flour, this cake comes together effortlessly in under 20 minutes of prep time. Ideal for teatime or as a comforting dessert, the Butter Madeira Cake pairs beautifully with a steaming cup of tea or a dollop of whipped cream. Its golden-brown exterior and subtly sweet flavor make it a crowd-pleaser for any occasion. Whether you're baking for a family gathering or a quiet moment of indulgence, this classic Madeira cake promises to deliver pure delight in every slice.
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Recipe Information
Ingredients
- 225 grams Unsalted butter, softened
- 225 grams Caster sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 275 grams Plain flour
- 1 teaspoon Baking powder
- 2 tablespoons Milk
- 1 teaspoon Lemon zest (optional)
- 1 tablespoon Granulated sugar (for topping)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm (8-inch) round cake tin and line the base with parchment paper.
In a large mixing bowl, beat the softened butter and caster sugar together using a hand or stand mixer until the mixture is light and fluffy. This will take about 3-5 minutes.
Gradually add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to help bring it back together.
Mix in the vanilla extract and optional lemon zest, if using.
Sift the plain flour and baking powder together in a separate bowl. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be gentle to avoid deflating the batter.
Add the milk and gently mix until the batter reaches a smooth, dropping consistency. It should fall off a spoon slowly but not be too runny.
Spoon the batter into the prepared cake tin and level the surface. Sprinkle the granulated sugar evenly over the top to create a slight crunch on the baked surface.
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then transfer it onto a wire rack to cool completely.
Slice and serve the Butter Madeira Cake on its own or with a dollop of cream or a cup of tea.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
