Lightly flavoured with lemon and topped with candied lemon slices, this classic English Madeira Cake is the easiest dessert you will ever make.
I have a new obsession: The Great British Bake Off. I know I’m late to the party here… later than I thought actually. I assumed the most recent season was Season 3, but apparently what I’m watching is season 6! Where have I been for 6 years?! So much to catch up on!! Ugh, I hope I can find the older seasons somewhere. I actually caught the last episode of season 4 (what I thought was season 2) a couple months ago and have been hooked ever since. Kicking myself for missing out on all of those seasons.
I know Season 6 is technically over, but it just started a few weeks ago here in Canada and I’ve been happily engrossed in it ever since. There’s something about British TV shows that’s just better than ones in the US and Canada. They have a certain feel to them and a higher quality (in my opinion). The Great British Bake Off is no exception….the US version totally tanked and I, myself, couldn’t even get through one episode. SO BAD. I think the appeal of the British version is that the contestants are really relatable. They are not professionals, by any means, and there’s just a genuine quality about them. Plus the hosts and judges are the BEST. Sue Perkins is my fave. Hilarious!
I’m also loving the fact that in watching this show I’m being exposed to baked goods I’ve never even heard of — like this classic Madeira Cake.
According to Mary Berry, a Madeira Cake is a close textured plain cake that is signified by a dome and a crack on the top. Traditionally it is lemon in flavour and has some sort of candied lemon garnish.
I didn’t stray away from the traditional version as I wanted to try it in it’s classic form. After all, Mary did say that you can’t beat the classic. It is really simple to make. In fact, I think it might be the easiest cake I’ve ever made.
Naturally, this was attempt #2 at this cake — #1 was an epic fail. Since all of the traditional recipes are British, I had a bit of hard time figuring out ratios and amounts from from grams to cups, but mostly converting from self-raising flour to all-purpose. Unfortunately my first cake, as delicious as it was, completely sank in the middle due to too much baking powder. My sources steered me wrong!
Nigella says to add 2 tsps of baking powder per cup of all-purpose flour to make self raising flour. This seemed like a lot (based on my experience), but against my better judgement, I went with 4 tsps per my 2 1/2 cups in the recipe, but it was still way too much. Further research said to use 1 tsp of baking powder per cup so I tried that the second time and it worked perfectly.
My Madeira Cake didn’t dome quite as much as I had hoped, there’s just a slight hump in there, but I’m happy with it. It did crack though! Pretty perfectly if I do say so myself.
This Madeira Cake is perfect for afternoon tea. Or breakfast, I don’t judge. It’s simple, but delicious and really, is there anything better than that? I recommend microwaving pieces for about 20 seconds before eating for that fresh out of the oven taste. I’ll be making this one again for sure!
Classic Madeira Cake
Candied Lemon Slices:
- 2 cups granulated sugar
- 1 cup water
- 2 lemons sliced 1/8" thick
- Preheat oven to 325F (170C). Grease and flour a deep* 8" round cake pan, line with parchment.
- In a medium bowl, whisk flour and baking powder. Set aside.
- Beat butter, sugar, and lemon zest on med-high until pale and fluffy (2-3mins). Add eggs one at a time along with one tablespoon of flour mixture for each egg. Fully incorporate after each addition.
- Gently fold in flour mixture, then lemon juice.
- Bake for approximately 1 hour or until a cake tester comes out clean. Cool in pan for 10mins then turn out onto wire rack to cool completely.
Candied Lemon Slices:
- Place sugar and water in a large, shallow, saucepan. Bring to a simmer and stir until dissolved. Gently lay the lemon slices in a single layer in the saucepan. Simmer for 15mins, turning over half way through. Carefully remove from pan, dripping off excess syrup and place on a parchment lined baking sheet. Allow to dry at room temperature. Dip in granulated sugar if desired.**
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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.