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