Madeira cake is a traditional British butter cake with a fine, close crumb, a golden crust and a hint of lemon. Made with butter, sugar, eggs and flour, it is sturdy enough to slice neatly and is usually served plain with tea; a strip of candied peel is a classic optional finish.
Ingredients
- 1 cup plus 2 tablespoons (250 g) unsalted butter, softened, plus a little extra for the tin
- 1 cup plus 2 tablespoons (250 g) caster sugar (superfine sugar)
- 4 large eggs, at room temperature
- 2 cups (250 g) plain flour (all-purpose flour)
- 1 teaspoon baking powder
- 2 tablespoons (30 ml) milk
- Finely grated zest of 1 lemon, about 1 tablespoon
- 1 strip candied lemon peel, about 2 inches (5 cm), optional
- 1 tablespoon (8 g) icing sugar, optional, for dusting
Instructions
- Set a rack in the middle of the oven and heat it to 325°F (160°C), or 300°F (150°C) for a fan oven. Grease a 2-pound (900 g) loaf tin, about 9 x 5 inches (23 x 13 cm), and line the base and long sides with baking paper. Leave a little paper overhang so the cake is easier to lift out.
- Beat the softened butter and caster sugar in a large bowl for 3–4 minutes, until pale, light and fluffy. Scrape down the sides of the bowl once or twice. This step incorporates air, which helps give the cake a tender crumb.
- Beat in the eggs one at a time, mixing well after each addition. If the mixture begins to look curdled, add a spoonful of the measured flour and continue beating. Stir in the lemon zest.
- Sift the flour and baking powder together. Fold them into the butter mixture with a spatula or large metal spoon, using gentle strokes until no dry flour remains. Fold in the milk; the batter should be thick but soft enough to drop from a spoon. Avoid beating it once the flour is added.
- Spoon the batter into the prepared tin and level the surface. If using candied peel, place it lengthways down the centre. Bake for 60–65 minutes, checking at 55 minutes: the top should be golden and a skewer inserted in the centre should come out clean or with a few dry crumbs. If the top is browning too quickly, loosely cover it with foil for the final part of baking.
- Cool the cake in its tin for 15 minutes, then lift it onto a wire rack and leave it to cool completely, about 1 hour. Dust with icing sugar if you like, then slice with a serrated knife. As this is a cake without meat, seafood or an egg-based filling, a food thermometer is not needed; use the skewer and visual checks to judge doneness.
Tips
- Bring the butter and eggs to room temperature before mixing. Cold ingredients can make the batter split and may lead to uneven baking.
- Weigh the flour rather than packing a measuring cup. Too much flour makes Madeira cake dry and heavy; if using cups, spoon flour in lightly and level the top.
- Plain flour with a little baking powder gives this cake its characteristic close, firm crumb. Self-raising flour is not a direct swap here; if you use it, omit the baking powder, but the result may rise more and have a softer texture.
- Check the centre rather than relying only on the top’s colour. A skewer with wet batter means the cake needs more time; check again in 5-minute intervals to avoid overbaking.
Serving Suggestions
Serve Madeira cake in plain slices with tea or coffee, as it is traditionally enjoyed in Britain. It also works well with fresh berries and a spoonful of softly whipped cream, or alongside stewed fruit. For a simple dessert, toast a slice lightly and serve it warm with fruit compote; the cake’s firm crumb holds its shape without becoming soggy straight away.
Variations
For a more pronounced citrus note, add the finely grated zest of an orange as well as the lemon, or replace the lemon zest with orange zest. A teaspoon of vanilla extract can be added with the eggs for a gentler flavour. To make a fruitier version, fold in ½ cup (75 g) of currants or sultanas, first tossing them with a teaspoon of the measured flour so they are less likely to sink. You can leave off the candied peel or use a thin strip of candied orange peel instead. These are optional twists; the classic cake is often kept simple.
Storage and Reheating
Once completely cool, keep the cake in an airtight container at cool room temperature for up to 4 days. Because it is a plain cake without cream or custard, refrigeration is not necessary and can make the crumb firm. For food safety, refrigerate perishable toppings separately and do not leave them out for more than 2 hours. Freeze whole or sliced cake, well wrapped, for up to 3 months; thaw at room temperature while still wrapped to reduce drying. If you would like a warm slice, heat it briefly in a low oven or microwave until just warm, rather than reheating the whole cake.
Frequently Asked Questions
Why is it called Madeira cake?
Despite the name, the cake is British rather than a cake from the Portuguese island of Madeira. It became associated with Madeira wine, which was once served alongside it, though the cake itself is commonly enjoyed with tea.
Is Madeira cake supposed to be dry?
It should be firm and close-crumbed, not dry or crumbly. Accurate flour measurement, creaming the butter and sugar well, and taking the cake out as soon as a skewer comes out clean help keep it moist.
Can I bake it in a round tin?
Yes. Use a greased and lined 8-inch (20 cm) round tin. The depth and baking time may differ, so start checking at about 50 minutes and continue until the centre passes the skewer test.
Can I make Madeira cake without lemon?
Yes. Omit the zest for a plain butter cake, or use orange zest instead. Lemon is a familiar flavouring, but it is not essential to the cake’s structure.
Why did my cake sink in the middle?
Common causes include opening the oven door before the cake has set, underbaking, or overmixing after adding flour. Make sure the oven is fully heated, avoid disturbing the cake for at least the first 45 minutes, and test the centre before removing it.
Can I make it ahead?
Yes. Bake it a day ahead and store it fully cooled in an airtight container. Madeira cake keeps well for several days and often slices more neatly after it has rested overnight.
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