Madeira Cake
A classic British Madeira cake: a buttery, tender lemon-scented sponge with a fine crumb, perfect with tea and topped with candied peel for a sweet finish.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 175 g butter
- 175 g caster sugar
- 3 pcs eggs
- 250 g self-raising flour
- 0.045 l milk
- 1 pcs lemon zest
- mixed peel (candied)
Directions
- Preheat oven to 180C/350F/Gas 4 and grease an 18cm round cake tin, line the base with greaseproof paper and grease the paper.
- Cream the butter and caster sugar together until pale and fluffy.
- Beat in the eggs one at a time, beating well between each and add a tablespoon of the flour with the last egg to prevent curdling.
- Sift the self-raising flour and gently fold into the mixture, adding enough milk to give a batter that falls slowly from the spoon.
- Fold in the lemon zest.
- Spoon the mixture into the prepared tin and level the top lightly.
- Bake on the middle shelf for 30–40 minutes until golden brown and a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
- Decorate the cake with candied mixed peel to serve.