Madeira cake is a classic British sponge, traditionally baked in a loaf tin and served with a glass of Madeira wine. This recipe uses a simple mix of butter, sugar, eggs, and flour to create a dense yet tender crumb with a subtle lemon flavor. It’s a reliable, foolproof bake that keeps well and is perfect 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
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (60 g) cornstarch (cornflour)
- 1 1/2 tsp baking powder
- Finely grated zest of 1 lemon
- 1 tbsp milk (if needed)
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 mixing bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a tablespoon of the measured flour with each egg to help emulsify it.
- In a separate bowl, sift together the flour, cornstarch, and baking powder. Add the lemon zest to the flour mixture and stir to combine.
- Gradually fold the dry ingredients into the butter-egg mixture using a large metal spoon or spatula. Fold gently until just combined—do not overmix. The batter should be smooth and drop easily from the spoon. If it seems too stiff, add the tablespoon of milk to loosen it.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Make a slight dip in the center with the back of a spoon—this helps the cake rise evenly without doming.
- Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil after 40 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.
Tips
- Room temperature ingredients: Ensure your butter and eggs are at room temperature before starting. Cold eggs can cause the batter to curdle, resulting in a denser cake.
- Don’t overmix: Once you add the flour, mix only until it’s incorporated. Overmixing develops gluten, which can make the cake tough and chewy instead of tender.
- Substitutions: If you don’t have cornstarch, you can use all-purpose flour instead, but the crumb will be slightly less tender. For a vanilla version, omit the lemon zest and add 1 teaspoon of vanilla extract.
- Check for doneness: Ovens vary, so start checking at 50 minutes. A skewer inserted into the center should come out clean, or with just a few moist crumbs attached.
Serving Suggestions
Serve slices of Madeira cake with a cup of tea or coffee, or alongside a glass of Madeira wine for a traditional pairing. It’s also lovely with a dollop of clotted cream and fresh berries, or lightly toasted and spread with butter.
Variations
- Citrus twist: Replace the lemon zest with orange or lime zest for a different citrus flavor.
- Almond madeira: Add 1/2 teaspoon of almond extract and sprinkle flaked almonds on top before baking.
- Gluten-free: 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.
- Berry madeira: Gently fold in 1/2 cup (75 g) of fresh blueberries or raspberries before baking. Toss them in a little flour first to prevent them from sinking.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. It also freezes well—wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. To thaw, leave it at room temperature for a few hours. To refresh, warm individual slices in a toaster or under the broiler for a few seconds, or microwave for 10–15 seconds.
Frequently Asked Questions
Why is my Madeira cake dry?
Overbaking is the most common cause. Check the cake at the minimum baking time and use an oven thermometer to ensure your oven isn’t running hot. Also, be sure to measure your flour correctly—spoon it into the cup and level it off, rather than scooping directly, which packs too much flour.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe (if any) and be aware that the cake will have a slightly saltier flavor. Since this recipe doesn’t call for additional salt, using salted butter is fine.
Why did my cake sink in the middle?
A cake can sink if the batter is overmixed, which develops too much gluten, or if the oven door is opened during baking. Also, ensure your baking powder is fresh—test it by adding a teaspoon to hot water; it should bubble vigorously.
Can I make this cake in a round tin?
Yes, you can use an 8-inch (20 cm) round cake tin. The baking time may be slightly shorter, so start checking at 45 minutes.
How do I get a flat top on my Madeira cake?
Making a slight dip in the center of the batter before baking helps the cake rise evenly. Also, avoid opening the oven door for the first 30 minutes of baking.
Can I add dried fruit?
Absolutely. Fold in 1/2 cup (75 g) of raisins or currants, lightly dusted with flour, before baking. This is a common variation.
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