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
Ingredients
Cake:
- 1 cup unsalted butter 225g, room temperature
- 1 cup caster sugar 225g, super fine sugar - not powdered
- 3 large eggs room temperature
- 2 1/2 cups all-purpose flour 300g
- 2 1/2 tsp baking powder
- zest and juice of 1 1/2 lemons
Candied Lemon Slices:
- 2 cups granulated sugar
- 1 cup water
- 2 lemons sliced 1/8" thick
Instructions
Cake:
- 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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Notes
Heather says
December 8, 2018 at 8:51 AMHi! I’m using your recipe to make a wedding cake. Wish me luck. Any advice on adapting to other size pans? I’m doing a 12″ layer, a 10″ layer and an 8″ layer.
Olivia says
December 10, 2018 at 4:41 PMHi Heather! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Ken says
May 9, 2018 at 6:22 AMSounds good. Though 1/2 tsp salt would be pretty standard in most recipes. I’d add that.
Olivia says
May 11, 2018 at 2:57 PMI hope you like it! 🙂
Erica Fuentes says
May 1, 2018 at 2:04 PMTried out this recipe last night and I am in love! As suggested I drizzled the remaining liquid from the candied lemon wedges on top of the cake while it was warm to allow it to soak in a bit easier. It added a nice lemon bar sort of tang to the cake. Delicious! My new favorite lemon cake.
Olivia says
May 3, 2018 at 4:48 PMSo happy to hear that you liked it, Erica!
Anita says
December 18, 2017 at 7:06 AMCan you use a bundt pan for this cake? It is the only deep baking pan that I have.
Olivia says
December 18, 2017 at 6:19 PMHi Anita! Yes, it should work just fine in a Bundt pan.
Veronica says
November 13, 2017 at 6:52 AMThank you thank you for this! I too am newly obsessed with this show. I just tried to bake the Madeira last night and failed pretty hard converting from grams to cups. My cake had a crack, but a deep deep sink in the middle. I can’t wait to try your adaptation!!
Olivia says
November 13, 2017 at 9:35 AMHi Veronica! Sorry to hear about the fail 🙁 I have those all too often. I hope my version works for you!!
Marni S. says
July 22, 2017 at 9:41 AMThe British Baking Show is my new obsession, too! I’m watching them on Netflix. I’m looking forward to trying your recipe. Thanks for sharing your converted recipe.
Olivia says
July 23, 2017 at 3:35 PMOH, I have to check for it on Netflix!! I thought I had at one point, but we didn’t have it in Canada. I should check again. Glad to meet a fellow BBS fan 🙂
Alice marian phelan says
September 5, 2016 at 2:40 AMLooks divine
Thanks for sharing
Olivia says
September 5, 2016 at 9:25 AMThanks Alice! 🙂
Hannah says
August 27, 2016 at 1:13 PMThis recipe looks absolutely beaitiful! I’m definitely going to make this!
Olivia says
August 27, 2016 at 3:22 PMThanks Hannah!! I hope your like it 🙂
jacquee | i sugar coat it! says
August 27, 2016 at 10:40 AMLoving that ring of lemons!! Been a while since I’ve had Madeira cake. I’ve only made it once for the blog (w/o lemon), but my grandma baked all things British when we were kids. I saw one episode of that show and really enjoyed it, but haven’t seen it since.
Olivia says
August 27, 2016 at 3:25 PMThanks!! You’re so lucky to have grown up with your grandmas bakes :). I’m off to check out your recipe!
Nila @ The Tough Cookie says
August 24, 2016 at 1:24 PMHey Olivia, this cake looks amazing! Love the classics 😉 And yes, LOVE the Great British Bake Off. There’s also a Dutch version that’s pretty decent, but watching the British original just makes me think of all those other great British things, like HP and Nigella Lawson!
Olivia says
August 25, 2016 at 6:59 PMExactly!! <3 HP and Nigella -- all the best things, right??
Jess @ What Jessica Baked Next says
August 24, 2016 at 7:26 AMLove madeira cake – classic cake recipes are always the best! 🙂 The Great British Bake-Off is one of the highlights of the summer for me and I’m really looking forward to the new series which starts tonight! Definitely need to give this madeira cake recipe a try sometime, it looks beautiful and gorgeously light and fluffy. 🙂
Olivia says
August 25, 2016 at 6:58 PMYou are so lucky you get to watch it right away!! It will probably be months before we see it. This cake is a delicious one for sure, and so easy, I hope you try it! 🙂
Olga says
August 23, 2016 at 12:27 AMI haven´t heard before about that show… I will search… Here in Spain we had something similar called “deja sitio para el postre” (more or less “leave place for the dessert”) and it was really bad!!!!!!!!!!!!!!!!!!!!!!!
The classics are allways big!!!!!!!!!!! less is more for me
A big kiss
Olivia says
August 23, 2016 at 9:36 AMHaha there are a LOT of bad baking shows, hopefully you can find this one :). xo
Anna says
August 22, 2016 at 8:56 PMI found The Great British Baking Show on PBS and I am hooked. Season one is on Netflix. The bakers made Madeiras Cake on this season. Your cake looks delicious and has the crack!!
Olivia says
August 23, 2016 at 9:35 AMOmg I will have to check Netflix! Thanks for the tip 🙂
Sarah says
August 22, 2016 at 12:48 PMOooh Madeira Cake. So simple and so good! It often gets overlooked and is considered quite a plain cake. However, as someone who loves any cake, there really is nothing wrong with being bought back to basics and trust me, one slice of this cake is nothing more than a heavenly treat. I shall have to “get my bake on” now…..can’t wait!
Olivia says
August 22, 2016 at 2:22 PMI totally agree! This was my first time having one and I LOVED it. For sure will be making it again :).
Marg says
August 22, 2016 at 11:25 AMThis one sounds yummy and easy. I might just give it a try! Lovely photos as usual:)
Olivia says
August 22, 2016 at 11:42 AMThanks Marg! You can totally do it. I have faith in you! 🙂
Saira says
August 22, 2016 at 10:58 AMWhich channel is it on here? I’ve watched some here and there a year ago or so.
Olivia says
August 22, 2016 at 11:42 AMHi Saira! Its on PBS — 204 for me 🙂 But I think the most recent one just wrapped up.
Lorna says
August 22, 2016 at 10:44 AMHi Olivia,
Don’t feel bad about missing Great British Bake-off. I live in the UK and watched my first series last year. I’m now counting the days to season 7 which starts on Wednesday. Enjoy season 6.
Olivia says
August 22, 2016 at 10:47 AMSo exciting!! It will be a while since we get season 7 here I’m sure :(. I need to hunt down the other ones in the meantime!