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
