Madeira cake is a classic British sponge, traditionally baked in a loaf tin and served with a slice of lemon or a glass of Madeira wine. It has a firm yet tender crumb, a delicate buttery flavor, and a characteristic crack down the center of its golden top. This recipe delivers a reliably moist, evenly baked loaf that slices beautifully for afternoon tea or a simple dessert.
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 teaspoon vanilla extract
- 1 tablespoon milk (optional, for a softer crumb)
- 1 strip of lemon zest (about 3 inches long) for the top (optional)
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 for easy lifting.
- In a large mixing bowl, beat the softened butter and sugar together until pale 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 looks like it might curdle, add a tablespoon of the flour with the last egg.
- Beat in the vanilla extract.
- Sift the flour, baking powder, and salt together into the bowl. Fold gently with a spatula until just combined—do not overmix. If using milk, fold it in now.
- Pour the batter into the prepared loaf pan and smooth the top. Place the strip of lemon zest down the center of the batter if using—this will create the classic crack.
- Bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 45 minutes.
- Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients: Cold eggs or butter will make the batter curdle and the cake dense. Let them sit out for 30 minutes before starting.
- Don’t overmix: Once the flour is added, mix only until no streaks remain. Overmixing develops gluten, which makes the cake tough.
- Check early: Oven temperatures vary. Start checking at 1 hour; if the skewer comes out with wet batter, bake for another 10 minutes.
- Substitution: If you don’t have baking powder, use 1/2 teaspoon baking soda plus 1 teaspoon lemon juice mixed into the milk. The crumb will be slightly denser.
Serving Suggestions
Serve slices of Madeira cake with a cup of Earl Grey or Darjeeling tea. For a dessert, toast a slice lightly and top with poached peaches or a spoonful of lemon curd. It also pairs well with fresh berries and a dollop of clotted cream.
Variations
- Lemon Madeira: Add the zest of one lemon to the batter and replace the vanilla with 1 teaspoon lemon extract.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon almond extract.
- Marble Madeira: Divide the batter in half; mix 2 tablespoons cocoa powder into one half. Layer the batters in the pan and swirl with a knife.
Storage and Reheating
Store the cooled cake in an airtight container at room temperature for up to 4 days. To freeze, wrap the whole loaf or slices tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To refresh, warm slices in a toaster or in a 300°F (150°C) oven for 5-7 minutes.
Frequently Asked Questions
Why did my cake sink in the middle? This often happens if the oven door was opened too early (before 45 minutes) or if the batter was overmixed. Also, too much baking powder can cause a rise-then-fall effect.
Can I use salted butter? Yes, but reduce the added salt to a pinch. Salted butter adds a slight savory note that some people like.
How do I get a perfect crack on top? The crack is natural, but you can encourage it by placing a strip of cold butter or lemon zest down the center before baking. The heat creates a weak point that splits evenly.
Can I make this in a round cake tin? Yes, use an 8-inch (20 cm) round tin and reduce the baking time to about 50-55 minutes. Check with a skewer.
Why is my cake dry? Overbaking is the usual culprit. Check at 1 hour and remove as soon as the skewer comes out clean. Also, measure flour by spooning it into the cup and leveling, not scooping, which packs it.
Can I add dried fruit? Absolutely. Fold in 1 cup (150 g) of raisins or currants after 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).