Classic Madeira Cake
This classic English Madeira Cake is the easiest dessert you will ever make. Lightly flavoured with lemon and topped with candied lemon slices.
Servings 10 servings
- 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
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.**
*At least 3" deep.
** Cooled simple syrup can be drizzled over cake or used in various beverages. I used mine in homemade iced tea.
Madeira Cake recipe adapted from Nigella Lawson. Candied Lemon recipe from Our Best Bites
Calories: 537kcal | Carbohydrates: 86g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 27mg | Potassium: 215mg | Fiber: 1g | Sugar: 60g | Vitamin A: 650IU | Vitamin C: 11.5mg | Calcium: 78mg | Iron: 2mg