Lemon Madeira
Average rating:
A freshly baked Madeira cake is the perfect afternoon mood-lifter. Serve with a cuppa - and relax
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Cooking time: 1 hr 5 mins
-1hr 15mins, plus cooling time -
Serves: 6-8
Ingredients
If your Madeira turns stale, you can eat it smothered in hot custard or lightly toasted and served with mature Stilton.
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 250g (8oz) self-raising flour
- Finely grated zest and juice of 1 lemon
- 2-3 thin slices citron peel (optional)
Method
- Cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Fold in the lemon zest and juice, and the remaining flour.
- Pour the mixture into a 18cm (7in) round cake tin, lined with baking parchment, and level the surface. Bake in the centre of the oven for 25 mins at 180°C (350°F, gas mark 4).
- Remove from the oven and place the citron peel slices on the top of the cake, if using. Bake for a further 40-50 mins, or until it's just firm to the touch in the centre and a skewer comes out clean after being inserted into the middle.
- Take out of the oven and leave to cool in the tin for 10-15 mins. Transfer from the tin to a wire rack to cool completely.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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