Madeira cake is a classic British sponge, known for its firm yet tender crumb and subtle lemon flavor. It’s traditionally baked in a loaf tin and is perfect for slicing and toasting. This recipe delivers a reliably moist and buttery cake that’s simple to make and even better to eat, whether you enjoy it plain or with a cup of tea.
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 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for a softer crumb)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf pan 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 until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour with the last egg to help stabilize it.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the lemon zest and vanilla extract. If the batter seems very thick, stir in the milk to loosen it slightly.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 40 minutes.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps the batter emulsify properly, resulting in a smoother, more even crumb.
- Don’t overmix: Once you add the flour, mix only until it’s incorporated. Overmixing develops gluten, which can make the cake tough and dense.
- Check for doneness: Ovens vary, so start checking the cake at 60 minutes. A toothpick inserted into the center should come out clean, and the cake should spring back when lightly pressed.
- Substitutions: For a dairy-free version, use a high-quality plant-based butter and replace the milk with almond or oat milk. The texture will be slightly different but still delicious.
Serving Suggestions
Madeira cake is traditionally served sliced, either plain or with a light dusting of powdered sugar. It pairs beautifully with a cup of Earl Grey or English breakfast tea. For a more indulgent treat, serve it with a dollop of clotted cream and strawberry jam, or toast a slice and spread it with butter.
Variations
- Citrus twist: Replace the lemon zest with orange or lime zest for a different citrus flavor.
- Almond Madeira: Substitute 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon of almond extract.
- Marble Madeira: Divide the batter in half. Melt 2 ounces (60 g) of dark chocolate and fold it into one half. Layer the two batters in the loaf pan and swirl gently with a knife.
- Gluten-free: Use a 1:1 gluten-free baking flour blend. The cake may be slightly more delicate, so let it cool completely before slicing.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 4 days. It also freezes well for up to 3 months—wrap it tightly in plastic wrap and then foil. To serve, thaw overnight in the refrigerator or at room temperature for a few hours. For a warm treat, toast slices in a toaster or under a broiler for 1-2 minutes until lightly golden.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Start checking at 60 minutes and remove the cake as soon as a skewer comes out clean. Also, make sure you’re measuring your flour correctly—spoon it into the measuring cup and level it off, rather than scooping directly from the bag.
Can I use salted butter? Yes, but reduce the added salt to 1/8 teaspoon. The salted butter will add enough salt to balance the sweetness.
Why did my cake sink in the middle? This can happen if the oven door is opened too early (before 45 minutes of baking) or if the batter was overmixed. It can also occur if the cake is underbaked—always test with a skewer.
Can I make this as a round cake? Yes, you can bake it in a 9-inch (23 cm) round cake pan. The baking time will be slightly shorter, around 45-55 minutes, so start checking at 45 minutes.
What is the difference between Madeira cake and pound cake? Madeira cake is lighter and less dense than a traditional pound cake, which uses equal weights of butter, sugar, eggs, and flour. Madeira cake also typically includes a leavening agent like baking powder.
Can I add dried fruit? Absolutely. Fold in 1/2 cup (80 g) of raisins, currants, or chopped dried cherries along with the flour. Toss them in a tablespoon of flour first to prevent them from sinking to the bottom.
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