Iced Madeira cake is a classic British bake: a dense, buttery lemon-scented loaf topped with a crisp, snowy white icing. Unlike a light sponge, its firm crumb holds up beautifully to the glaze and slices cleanly, making it a tea-time favorite. This recipe delivers a moist, tender cake with a bright citrus kick and a crackly icing that sets to a perfect finish.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 large lemon
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the icing: 1 1/2 cups (180 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line with parchment paper, leaving an overhang on the long sides for easy lifting.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a spoonful of the flour to bring it back together.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture using a spatula, mixing just until combined. Do not overmix.
- Stir in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil after 50 minutes.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before icing.
- For the icing: in a small bowl, whisk the powdered sugar with 2 tablespoons of lemon juice. Add more juice a teaspoon at a time until you have a thick but pourable glaze (it should coat the back of a spoon).
- Pour the icing over the cooled cake, letting it drip down the sides. Allow the icing to set for about 30 minutes before slicing.
Tips
- Room temperature ingredients: Ensure your butter and eggs are at room temperature before starting. This helps the batter emulsify properly, giving a smooth, even crumb.
- Don’t overmix: Once you add the flour, mix just until no streaks remain. Overmixing develops gluten, which can make the cake tough and dense.
- Check for doneness: Ovens vary, so start checking at 1 hour. The cake is done when a skewer inserted into the center comes out clean, and the top springs back to the touch.
- Icing consistency: If the icing is too thick, add more lemon juice; if too thin, add more powdered sugar. It should be thick enough to coat the back of a spoon but still pour slowly.
Serving Suggestions
Serve slices of iced Madeira cake with a cup of Earl Grey or English breakfast tea. It’s also lovely with a dollop of clotted cream or a spoonful of lemon curd on the side. For a dessert, pair it with fresh berries and a drizzle of custard.
Variations
- Orange Madeira: Replace the lemon zest and juice with orange for a sweeter, milder citrus flavor.
- Almond Madeira: Substitute 1/4 cup (30 g) of the flour with ground almonds and add 1/2 tsp almond extract for a nutty twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will be slightly more crumbly, but the flavor remains delicious.
- Spiced: Add 1 tsp ground cinnamon and 1/4 tsp ground nutmeg to the dry ingredients for a warming spice version.
Storage and Reheating
Store the iced Madeira cake in an airtight container at room temperature for up to 4 days. The icing will stay firm, and the cake will remain moist. You can also freeze the un-iced cake for up to 3 months; wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator, bring to room temperature, and ice before serving. To refresh slices, warm them in a toaster or microwave for 10–15 seconds, but note that the icing may melt slightly.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Check the cake a few minutes early, and use an oven thermometer to ensure accurate temperature. Also, be sure to measure flour correctly—spoon it into the cup and level it off, rather than scooping directly.
Can I use salted butter? Yes, but reduce the added salt to 1/8 teaspoon to avoid an overly salty cake.
Why did my cake sink in the middle? This can happen if the oven door is opened too early or if the batter is overmixed. Bake on the center rack and avoid opening the oven for the first 40 minutes.
Can I make this cake without the icing? Absolutely. The cake is delicious on its own, dusted with powdered sugar, or simply served plain. If omitting the icing, you might want to add a little more lemon zest to the batter for extra flavor.
How do I get clean slices? Use a serrated knife and cut with a gentle sawing motion. For the cleanest cuts, chill the cake for 15–20 minutes before slicing, and wipe the knife between cuts.
Can I use a different pan size? Yes, you can use an 8×4-inch (20×10 cm) loaf pan, but the cake will be taller and may need an extra 10–15 minutes of baking. Alternatively, use a 9-inch (23 cm) round pan and reduce the baking time to about 50–60 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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