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Madeira Cake

Sliced Madeira cake showing light yellow crumb texture
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A wonderfully simple and buttery loaf cake with a hint of bright lemon and a signature crunchy sugar top. This sturdy, fine-crumbed cake is a British classic that I make all the time. It’s incredibly reliable and perfect with a cup of tea.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup + 2 tablespoons granulated sugar, divided
  • 3 large eggs, at room temperature
  • 2 tsp fresh lemon zest
  • 2 ¼ cups all-purpose flour
  • 2 tsp baking powder

Instructions

  1. Prep: Preheat your oven to 325°F (165°C). Grease an 8×4-inch loaf pan and line it with a parchment paper sling, leaving some hanging over the sides to act as handles.
  2. Cream: In a large bowl, use an electric mixer to beat the softened butter and 1 cup of sugar on medium-high speed for a full 5-7 minutes. The mixture should become very pale, light, and fluffy. Beat in the lemon zest.
  3. Add Eggs: With the mixer on low, beat in the eggs one at a time, making sure each one is fully mixed in before adding the next.
  4. Combine Dry & Wet: In a separate small bowl, whisk together the flour and baking powder. Add this to the butter mixture and mix on the lowest speed until just combined. The batter will be quite thick. Do not overmix.
  5. Bake: Spread the batter evenly into your prepared pan. Sprinkle the remaining 2 tablespoons of sugar all over the top. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Cool: Let the cake cool in the pan for 10 minutes. Then, use the parchment handles to lift it onto a wire rack to cool completely before slicing.

Notes

  • Tips & Tricks: For the best texture, don’t rush the creaming step! It’s the most important part. Having your butter and eggs at room temperature is also key to a smooth batter that doesn’t split.
  • Serving: Delicious on its own. For a simple dessert, serve a slice with fresh berries and whipped cream.
  • Storage: Keep the cake in an airtight container on the counter for up to 4 days. It freezes perfectly for up to 3 months—just wrap it tightly.

Find it online: https://recipesh.com/madeira-cake/