Madeira cake is a classic British sponge, light and firm-textured, traditionally flavored with lemon zest. Despite its name, it does not contain Madeira wine; it was named because it was often enjoyed with a glass of Madeira in the 19th century. This recipe produces a tender, buttery cake that holds its shape beautifully for slicing and toasting.
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
- 1/4 tsp salt
- Zest of 1 large lemon
- 1 tsp vanilla extract
- 2 tbsp whole milk
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting.
- In a large bowl, beat the softened butter and sugar together with an electric mixer until pale 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 tablespoon of the flour to bring it back together.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the butter mixture in three additions, mixing on low speed until just combined. Do not overmix.
- Stir in the lemon zest, vanilla extract, and milk until evenly incorporated.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil after 40 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can replace cornstarch with an equal amount of all-purpose flour, but the texture will be slightly less tender. For a gluten-free version, use a 1:1 gluten-free flour blend and omit the cornstarch.
- Room temperature ingredients: Make sure the butter, eggs, and milk are at room temperature before starting. This helps the batter emulsify properly, giving a smooth, even crumb.
- Don’t overmix: Once the flour is added, mix only until it disappears. Overmixing develops gluten, making the cake tough and dense.
- Check for doneness: Ovens vary, so start checking at 55 minutes. The cake is done when a skewer comes out clean, and the top springs back when lightly pressed.
Serving Suggestions
Serve Madeira cake in thick slices, plain or lightly toasted, with a cup of tea or coffee. It also pairs well with a dollop of clotted cream and strawberry jam for a British afternoon tea. For a dessert, serve with poached fruit or a scoop of vanilla ice cream.
Variations
- Orange Madeira: Replace the lemon zest with orange zest and add 1 tablespoon of orange juice instead of milk.
- Almond Madeira: Add 1/2 teaspoon of almond extract and sprinkle 2 tablespoons of sliced almonds on top before baking.
- Lemon Glaze: After the cake cools, mix 1/2 cup (60 g) powdered sugar with 2 tablespoons of lemon juice and drizzle over the top.
- Spiced Madeira: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients.
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 thaw, leave at room temperature for 2–3 hours. To reheat, place slices in a toaster or under a broiler for 1–2 minutes until warm and slightly crisp on the edges.
Frequently Asked Questions
Why is it called Madeira cake if there’s no Madeira wine in it?
In the 19th century, British travelers would enjoy a slice of this dense, firm cake with a glass of Madeira wine. The name stuck even though the cake itself is not flavored with the wine.
Can I use self-rising flour instead of all-purpose flour and baking powder?
Yes, you can replace the all-purpose flour, cornstarch, baking powder, and salt with 2 1/4 cups (280 g) of self-rising flour. Omit the baking powder and salt, and keep the cornstarch out. The texture will be slightly different but still good.
My cake sank in the middle. What went wrong?
A sunken center usually means the oven was too cool or the cake was underbaked. Make sure your oven is at the correct temperature, and don’t open the door during the first 45 minutes of baking.
Can I make this cake in a round tin instead of a loaf pan?
Yes, you can use an 8-inch (20 cm) round cake pan. The baking time may be slightly shorter—start checking at 50 minutes.
How do I get a clean, even slice?
Use a serrated knife and slice the cake when it is completely cool. For the neatest slices, dip the knife in hot water and wipe it dry before each cut.
Can I add dried fruit to the batter?
Absolutely. Fold in 1/2 cup (80 g) of raisins or currants that have been tossed in a little flour to prevent them from sinking to the bottom.
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