Madeira cake is a classic British sponge, traditionally baked with just butter, sugar, eggs, and flour, and often flavored with lemon zest. It is known for its firm yet tender crumb and its ability to keep well, which is why it was historically served with a glass of Madeira wine. This recipe delivers a beautifully even, golden cake that slices cleanly and pairs perfectly with tea or a fortified wine.
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 3/4 cups (220 g) all-purpose flour
- 1/2 tsp baking powder
- Zest of 1 lemon
- 1 tbsp milk (optional, for a softer crumb)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang 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 3–5 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of the flour with the last egg to help emulsify.
- Sift the flour and baking powder together in a separate bowl. Gradually fold the dry ingredients into the butter mixture using a large metal spoon or spatula, being careful not to overmix. Fold in the lemon zest and milk (if using) until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. 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 45 minutes.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use room-temperature ingredients: Cold eggs or butter can cause the batter to curdle, resulting in a denser cake. Let them sit out for 30 minutes before starting.
- Don’t overmix the flour: Once the flour is added, mix just until no streaks remain. Overmixing develops gluten, which can make the cake tough.
- Check for doneness early: Ovens vary; start checking at 1 hour. 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 prefer a more traditional flavor, replace the lemon zest with 1 teaspoon of vanilla extract or the zest of one orange.
Serving Suggestions
Serve slices of Madeira cake with a cup of English breakfast tea or a glass of Madeira wine, as is traditional. It also pairs well with fresh berries and a dollop of lightly sweetened whipped cream. For a more indulgent treat, toast a slice and spread it with butter or lemon curd.
Variations
- Lemon Glaze: Mix 1 cup (120 g) powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled cake.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon almond extract.
- Cherry Madeira: Fold 1/2 cup (90 g) chopped glacé cherries (tossed in a little flour) into the batter before baking.
- Whole Wheat Version: Substitute half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and slightly denser texture.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 2 months—wrap tightly in plastic wrap and then foil. To thaw, leave at room temperature for 2–3 hours. To reheat, place slices in a 300°F (150°C) oven for 5–7 minutes until just warm, or toast lightly.
Frequently Asked Questions
Why is it called Madeira cake? The cake is named after the Madeira wine that was often served alongside it in the 19th century, not because it contains wine. The pairing was popular in Britain, and the cake’s firm texture made it ideal for soaking up the wine.
Can I use salted butter? Yes, but reduce or omit the added salt in the recipe (if any). Since this recipe doesn’t call for additional salt, using salted butter is fine, but it will slightly alter the flavor.
Why did my cake sink in the middle? A sunken center usually happens if the oven door is opened too early, the cake is underbaked, or the batter was overmixed. Ensure the oven temperature is accurate and avoid opening the door until the minimum baking time has passed.
Can I make this cake gluten-free? Yes, you can 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? A crack is characteristic of Madeira cake and is caused by the cake rising quickly in the oven. To encourage a neat crack, you can draw a line down the center of the batter with a knife before baking.
Can I add dried fruits? Absolutely. Fold in 1/2 cup (80 g) of raisins, currants, or chopped dried apricots with the flour. Toss them in a little flour first to prevent sinking.
Related
- One Dish Chicken Breast Recipes: 5 Easy Dinners
- Power XL Air Fryer Grilled Chicken Breast
- Chicken Breast with Zucchini and Mushrooms: Easy Skillet Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).