This Madeira cake is my go-to when I want a buttery, tender sponge with a delicate hint of lemon. It’s simple, elegant, and perfect for serving with tea or coffee. With its golden top and light crumb, I find it works just as well for everyday enjoyment as it does for a special occasion.
Why You’ll Love This Recipe
I like this Madeira cake because it’s fuss-free yet feels timeless. It only needs a handful of basic ingredients, and the method is straightforward enough for me to whip it up without much planning. I enjoy how the lemon zest adds a refreshing note, and the candied peel on top makes it look effortlessly charming. It keeps well, so I can bake it ahead of time and still serve it moist and flavorful a couple of days later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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175g/6oz butter, at room temperature
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175g/6oz caster sugar
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3 free-range eggs
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250g/9oz self-raising flour
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2–3 tbsp milk
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1 lemon, zest only
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1–2 thin pieces of candied citron or lemon peel, to decorate
Directions
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I preheat the oven to 180C/350F/Gas 4. Then I grease an 18cm/7in round cake tin, line the base with greaseproof paper, and grease the paper again.
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I cream the butter and sugar together in a bowl until the mixture is pale and fluffy.
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I beat in the eggs, one at a time, mixing well between each. With the last egg, I add a tablespoon of flour to stop the mixture from curdling.
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I sift the flour, then gently fold it in with just enough milk to make a batter that falls slowly from the spoon. I fold in the lemon zest.
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I spoon the mixture into the prepared tin, lightly level the top, and bake for 30–40 minutes, until golden and a skewer comes out clean.
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Once baked, I let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
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Before serving, I decorate it with candied peel.
Servings and timing
This recipe makes 1 cake, serving about 8 slices.
Preparation time: less than 30 minutes
Cooking time: 30–40 minutes
Variations
I sometimes swap the lemon zest for orange zest for a warmer, sweeter citrus flavour. For a festive touch, I like to add a handful of glacé cherries or a splash of almond extract to the batter. If I want a lighter texture, I use half plain flour and half self-raising flour with an extra teaspoon of baking powder.
Storage/Reheating
I store the cake in an airtight container at room temperature, where it keeps well for up to 4 days. If I need to keep it longer, I wrap it tightly and freeze it for up to 2 months. To refresh it, I let it thaw and then warm it slightly in a low oven before serving.
FAQs
How do I know when my Madeira cake is baked?
I check by inserting a skewer into the centre — if it comes out clean, the cake is ready.
Can I use plain flour instead of self-raising flour?
Yes, I use plain flour with 2 teaspoons of baking powder as a substitute.
Why did my cake crack on top?
I’ve found that cracking is normal for Madeira cake — it’s part of its charm and shows it has risen well.
Can I make this cake gluten-free?
Yes, I replace the flour with a gluten-free self-raising blend, though I sometimes add an extra tablespoon of milk to keep the texture light.
What’s the best way to serve Madeira cake?
I love serving it simply with tea, but it also pairs beautifully with fresh berries or a spoonful of whipped cream.
Conclusion
This Madeira cake is one of those bakes I return to time and again because it’s straightforward, comforting, and always delivers on flavour. Whether I’m serving it for afternoon tea or packing it into a picnic basket, its light crumb and citrus lift never disappoint. It’s a classic for a reason, and once I make it, I find it hard to resist having just one more slice.
Print
Madeira Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic buttery sponge cake with a light crumb and a hint of lemon, finished with a simple candied peel decoration—perfect for tea time or as an everyday treat.
Ingredients
175g butter, at room temperature
175g caster sugar
3 free-range eggs
250g self-raising flour
2–3 tbsp milk
Zest of 1 lemon
1–2 thin pieces candied citron or lemon peel, to decorate
Instructions
- Preheat oven to 180C/350F/Gas 4. Grease an 18cm round cake tin, line the base with greaseproof paper, and grease the paper.
- Cream butter and sugar together until pale and fluffy.
- Beat in eggs one at a time, adding 1 tbsp flour with the last egg to prevent curdling.
- Sift flour and fold into the mixture along with enough milk to make a batter that falls slowly from a spoon. Fold in lemon zest.
- Spoon into prepared tin, level the top, and bake for 30–40 minutes until golden and a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- Decorate with candied peel before serving.
Notes
- Swap lemon zest for orange zest for a sweeter citrus note.
- Add glacé cherries or a splash of almond extract for a festive twist.
- For a lighter texture, use half plain flour and half self-raising flour with 1 tsp extra baking powder.
- Cracking on top is normal for Madeira cake and adds to its charm.
- Pairs beautifully with fresh berries or whipped cream.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
