Madeira Cake
This classic Madeira Cake is a simple British sponge with a rich buttery flavour and a delicate hint of lemon (or vanilla). With its dense, tender crumb, it is perfect for slicing and serving with a cup of tea. An easy, traditional UK bake that works just as well on its own as it does topped with icing, buttercream or fondant for a celebration cake.
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Servings: 12
INGREDIENTS
- 150 g Margarine or Butter (softened)
- 150 g Caster Sugar (Superfine Sugar)
- 3 Free-range Eggs (at room temperature)
- 225 g Self-raising Flour
- ½ tsp Lemon Extract or Vanilla Extract (whichever preferred, also optional)
EQUIPMENT
- 18cm (7-inch) Deep Cake Tin
INSTRUCTIONS
- Preheat your oven to 180°c (160°c, Gas Mark 4 or 350°F). Grease and line a deep 18cm (7-inch) cake tin with greaseproof paper and set aside.
- In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is mixed through before adding the next. Don’t worry if the mixture appears to curdle - this will remedy itself once the flour is added.
- Add the lemon or vanilla extract (if using) and mix through.
- Sift in the flour and gently fold to create a thick batter. Spoon the batter into your pre-lined tin and bake in your pre-heated oven for 40-45 minutes, until risen, golden in colour, and a skewer inserted comes out clean.
- Leave to cool in the tin for around 15 minutes, then transfer to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Keep Madeira cake in an airtight container at room temperature for up to 4-5 days. Because of its slightly denser crumb, Madeira cake keeps well and often tastes even better the day after baking.Freezing:
Madeira cake freezes very well. Once completely cooled, wrap the cake tightly in cling film and then a layer of foil, or place in a freezer-safe container. Freeze for up to 3 months. Defrost at room temperature before serving.Substitutions:
Traditional Madeira cake includes lemon zest for a gentle citrus flavour, but I prefer to use a dash of lemon extract - purely so I don't have to worry about having lemons handy (I never do). Vanilla is also a popular choice.Cake Tin Options:
This recipe can be baked in either a round cake tin or a loaf tin. An 18cm (7-inch) round tin is ideal, or a 900g (2lb) loaf tin. Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
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