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Madeira Cake is a moist, firm but tender cake that often reminds me of the pound cakes my Mom and I made when I was a kid. It has a light lemon flavour, keeps well, is perfect for any occasion and always gets rave reviews.
Why Is There Is No Madeira In The Recipe?
The first time I tasted Madeira Cake, I can remember being perplexed as to why there was no Madeira wine mentioned in the recipe. Turns out the cake is so named because in years gone by it was traditional to enjoyed thin slices of this cake with a glass of Madeira. There is no alcohol in Madeira Cake.
Traditionally, lemon is the only flavouring in this recipe, but I like to add a teaspoon of either vanilla or almond, just to bring out the brightness of the lemon. Of course, this is totally optional.
Similarly, the recipe does not come from Madeira in Portugal, but originates rather from England and Ireland and dates back to at least the mid-nineteenth century.
Serving Madeira Cake
This is the sort of cake I like to have on hand just in case someone drops by. It keeps well for several days at room temperature in a cake tin and is a lovely cut and come again cake to serve with a cup of tea or coffee or even a glass of milk. Of course, there is absolutely no reason not to serve this delicious cake with a glass of Madeira or indeed your favourite liqueur should you so wish!
Madeira Cake is wonderful served plain, but you can also top it with strawberries and whipped cream for a makeshift strawberry shortcake. I also serve it for dessert with a scoop of good vanilla or strawberry ice cream and some berries. If you do have any leftovers, it is perfect for making trifle as well. As Nigella wrote in her book How To Be A Domestic Goddess (affiliate link), it “is one of those plain cakes you think you can’t see the point of, until you start slicing and eating it”.
Madeira Cake is also a great addition to a selection of cakes when you are serving a homemade afternoon tea.
This easy to make cake comes together quickly and you may well already have all the ingredients on hand. This versatile, delicious cake is sure to become a favourite at your house too!
Madeira Cake – Printable Recipe
Madeira Cake
Ingredients
- 1 cup softened butter plus extra for greasing the loaf pan
- 1 cup granulated or caster sugar You will also need an extra couple of tablespoons of sugar to sprinkle over the cake before it is baked.
- 3 eggs
- 1 lemon, zest and juice
- 1⅓ cups self-rising flour
- ⅔ cup all-purpose flour all purpose flour is also known as plain flour
- 1 teaspoon vanilla or almond extract optional, and not traditional, but it tastes lovely
Instructions
- Preheat the oven to 170°C (325°F) or 150°C (300°F) for fan ovens.
- Butter a 9 x 5 x 3 inch (23 x 13 x 7 cm) loaf pan. You can line it with baking parchment too if you like.
- Mix the self-rising flour and the all-purpose flour together in a medium bowl and set aside.
- Put the softened butter and sugar in a large bowl or the bowl of an electric mixer and cream them together either with a wooden spoon or the mixer. (Cream means to beat together thoroughly, scraping the bowl down regularly. It will take about 4 minutes in an electric mixer.)
- Stir the lemon zest into the creamed butter and sugar.
- Add the eggs to the butter and sugar mixture one at a time, adding one tablespoon of the flour mixture with each egg to prevent the mixture from curdling. Beat thoroughly between the addition of each egg.
- Gently fold in the remaining flour.
- Stir in the lemon juice and vanilla or almond flavouring, if using.
- Transfer the batter into the loaf pan and sprinkle the top of the batter with a tablespoon or so of sugar.
- Bake for 55 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Place the loaf pan on a wire rack to cool completely before removing the cake from the pan.
Notes
Equipment
- 1 loaf pan 9 x 5 x 3 inches or 23 x 13 x 7 cm
- 1 wooden spoon OR
- 1 electric or hand held mixer
did you make this recipe?
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Photographs of the Madeira Cake, April J Harris and Alison Oswald by Terry Joshi Images.
