Search
Saved recipes | | Register | Welcome!
Search
(95 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Lemon Madeira cake

Print Page
Lemon Maderia Cake
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

    (may need extra 10 mins) plus cooling time
  • Skill level: Bit of effort

  • Costs: Cheap as chips

 

A freshly baked Madeira cake is the perfect afternoon mood-lifter. This cake recipes is so simple with just a few ingredients. Serve with a cuppa - and relax.

Ingredients

  • 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)

That's goodtoknow

cartoon image of chef

Top tip: If your Madeira turns stale, you can eat it smothered in hot custard or lightly toasted and served with mature Stilton.

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Average rating

  • 4
(95 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email