Classic Madeira Cake
Delight in the timeless charm of a **Classic Madeira Cake**, a buttery and moist dessert infused with the bright zest of fresh lemon. Perfectly balanced between lightness and density, this traditional British bake is made using simple pantry staples like self-raising flour, caster sugar, and creamy unsalted butter. The subtle hint of citrus from freshly grated lemon zest and a splash of lemon juice adds a refreshing twist to the cake’s rich flavor profile. With just 15 minutes of prep and a golden baking time of 60 minutes, this crowd-pleaser emerges from the oven with a beautifully risen top and a tender crumb, making it an ideal accompaniment to your afternoon tea. Serve it simply as it is or with a dusting of icing sugar for a classic touch. Whether for celebrations or casual gatherings, this recipe is a must-try for lovers of traditional home baking. Keywords: Madeira cake recipe, lemon Madeira cake, classic British dessert, traditional tea cakes.
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 225 grams caster sugar
- 4 pieces large eggs
- 225 grams self-raising flour
- 100 grams plain flour
- 60 milliliters milk
- 1 lemon lemon zest
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 170°C (150°C fan) or 340°F.
Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This should take about 3 to 4 minutes.
Add the eggs to the mixture one at a time, beating well after each addition to ensure they are fully incorporated.
Sift the self-raising and plain flour into the mixture a little at a time, folding gently with a spatula or wooden spoon until well blended. Avoid over-mixing to keep the cake fluffy.
Gradually add the milk, lemon zest, and lemon juice, and continue to fold until all ingredients are well combined.
Pour the batter into the prepared cake tin and gently smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, the cake can be served plain or dusted lightly with icing sugar. It pairs wonderfully with a cup of tea.
Nutrition Facts
Calories |
3996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1241 mg | 414% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 483.2 g | 176% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 229.6 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 807 mg | 17% | |
*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.
