This lemon Madeira cake recipe is so simple with just a few ingredients. Serve with a cuppa – and relax. Madeira cake is the perfect afternoon mood-lifter. This classic Madeira cake will take around 1hr and 15 mins to prepare and bake. It’s a real family favourite that you’ll want to make time and time again. This recipe serves 6-8 people. Leftovers can be stored in an airtight container or cake tin and are best eaten within 3 days of baking. This cake is just perfect served with a cuppa as an afternoon treat or if you want to serve with for dessert we’d recommend serving it warm with ice cream or with homemade custard.
- 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)
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.
Top tip: If your Madeira turns stale, you can eat it smothered in hot custard or lightly toasted and served with mature Stilton.