Delia Smith’s Madeira cake is a classic British bake, known for its dense yet tender crumb, rich buttery flavor, and a subtle hint of lemon. Unlike a light sponge, this cake is sturdy enough to slice thinly and is traditionally served with a glass of Madeira wine, though it’s just as perfect with a cup of tea. This recipe is a keeper because it’s straightforward, uses simple pantry ingredients, and yields a beautifully even, golden cake that keeps well for several days.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (225 g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, if needed
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) round cake pan (at least 2 inches deep) and line the bottom with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar together until pale, light, and fluffy. This should take about 3-4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s starting to curdle, add a spoonful of the flour with the last egg.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Fold the dry ingredients into the butter mixture using a large metal spoon or spatula. Fold gently until just combined—do not overmix.
- Add the lemon zest and vanilla extract, and fold in. If the batter is very stiff, add 1-2 tablespoons of milk to loosen it slightly.
- Spoon the batter into the prepared pan and smooth the top with a spatula. Make a slight dip in the center to help it rise evenly.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil after 45 minutes.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Tips
- Butter and eggs at room temperature: This is crucial for a smooth, emulsified batter. Cold ingredients can cause the mixture to curdle and result in a denser cake.
- Don’t overmix: Once you add the flour, mix only until it’s just incorporated. Overmixing develops gluten, which can make the cake tough and dry.
- Check for doneness: Ovens vary, so start checking at 1 hour 15 minutes. The cake is done when a skewer inserted in the center comes out clean, and the top springs back when lightly pressed.
- Substitute for lemon: If you don’t have a lemon, you can use 1 teaspoon of lemon extract or replace the zest with 1 teaspoon of orange zest for a slightly different flavor.
Serving Suggestions
Serve this Madeira cake sliced thinly, either plain or with a light dusting of powdered sugar. It’s traditional to enjoy it with a glass of Madeira wine, but it also pairs beautifully with a cup of Earl Grey tea or a strong coffee. For a more indulgent treat, spread a little butter or lemon curd on each slice.
Variations
- Citrus Madeira: Replace the lemon zest with orange zest and add 2 tablespoons of orange juice to the batter for a more pronounced citrus flavor.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon of almond extract along with the vanilla.
- Gluten-Free Madeira: Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly more crumbly, but still delicious.
- Add a glaze: Once cooled, drizzle a simple lemon glaze (confectioners’ sugar mixed with lemon juice) over the top for a sweeter finish.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 3 months—wrap it tightly in plastic wrap and then foil. To thaw, leave it at room temperature for a few hours. To refresh a day-old cake, you can warm individual slices in the microwave for 10-15 seconds, or in a toaster oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Why did my cake sink in the middle? This can happen if the oven temperature is too low, or if the cake is underbaked. Make sure your oven is properly calibrated, and always test with a skewer before removing from the oven. Also, avoid opening the oven door during the first 45 minutes of baking.
Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/4 teaspoon to avoid an overly salty cake. The flavor will be slightly different, but still good.
Can I make this cake in a loaf pan? Absolutely. Use a 9×5-inch (23×13 cm) loaf pan and increase the baking time by about 10-15 minutes. Check for doneness with a skewer.
Why is my cake dry? Overbaking is the most common culprit. Also, be sure to measure your flour correctly—spoon it into the measuring cup and level it off, rather than scooping, which can pack in too much flour.
Can I add dried fruit? Yes, you can fold in 1 cup (150 g) of raisins, currants, or chopped candied peel after the flour is incorporated. This is a traditional variation.
Do I have to use lemon zest? No, it’s traditional but optional. You can omit it or replace it with vanilla extract, almond extract, or a teaspoon of ground cinnamon for a different flavor.
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