Coles Madeira cake is a beloved Australian supermarket classic—a dense, buttery loaf with a firm crumb and a hint of lemon zest, perfect for slicing thick and serving with tea or coffee. This copycat recipe recreates that iconic bakery-style cake at home, using simple pantry ingredients and a slow, gentle bake to achieve its signature golden crust and tender interior. It’s a straightforward, foolproof cake that delivers the same nostalgic flavor and texture as the original, without leaving your kitchen.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk, at room temperature
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line it with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until pale and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined—do not overmix. The batter will be thick and smooth.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center comes out clean and the top is deep golden brown. If the top browns too quickly, loosely cover with foil after about 1 hour.
- Let the cake cool in the pan for 15 minutes, then use the parchment to lift it out and transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients: Bring butter, eggs, and milk to room temperature before starting. This ensures a smooth, evenly mixed batter and a better rise.
- Don’t overmix: Once you add the flour, mix only until no streaks remain. Overmixing develops gluten, which can make the cake tough and dense.
- Check doneness: Ovens vary, so start checking at 1 hour 30 minutes. A skewer inserted in the center should come out clean, and the cake should feel firm to the touch.
- Substitution: No lemon? Use 1 teaspoon of lemon extract or omit the zest entirely for a plain Madeira cake. You can also swap the lemon zest for orange zest for a different citrus note.
Serving Suggestions
Serve thick slices of this Madeira cake with a cup of English breakfast tea or coffee. It’s also lovely toasted and spread with butter or jam. For a dessert twist, top with a scoop of vanilla ice cream or a drizzle of warm lemon curd.
Variations
- Citrus burst: Add 1 tablespoon of orange zest along with the lemon zest, and substitute orange juice for the milk.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds, and add 1/2 teaspoon of almond extract.
- Fruit and nut: Fold in 1/2 cup (80 g) of raisins or dried cranberries and 1/4 cup (30 g) of chopped walnuts after mixing the batter.
- Glaze: While the cake is still warm, brush the top with a simple syrup made from 2 tablespoons sugar dissolved in 2 tablespoons lemon juice for extra moisture and shine.
Storage and Reheating
Store the cooled cake in an airtight container at room temperature for up to 4 days. To freeze, wrap the whole cake or individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, place slices in a toaster or under a broiler for 1–2 minutes until warm and slightly crisp on the edges.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Start checking at 1 hour 30 minutes and remove the cake as soon as a skewer comes out clean. Also, make sure your oven temperature is accurate—use an oven thermometer if unsure.
Can I use salted butter? Yes, but reduce the added salt to a pinch, or omit it entirely, to avoid a salty cake.
Why did my cake sink in the middle? This can happen if the batter is overmixed, which develops too much gluten, or if the oven door is opened during baking. It can also occur if the cake is underbaked—always check with a skewer.
Can I make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but it will still be delicious.
How do I get a crack on top like the store-bought version? A crack is natural and often desired. To encourage it, after 20 minutes of baking, quickly make a shallow cut down the center of the cake with a knife. This helps create a neat crack.
Can I double the recipe? Absolutely. Double all ingredients and bake in two loaf pans, or use a larger pan and increase the baking time by 10–15 minutes. Check doneness with a skewer.
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