Madeira cake is a classic Portuguese tea cake, known for its dense, buttery crumb and a delicate lemon zest flavor. Unlike its British namesake, which is a light sponge, the Portuguese version is richer and more compact, often enjoyed with a glass of Madeira wine or a cup of coffee. This recipe delivers a moist, tender loaf that’s simple to make and perfect for any time of day.
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 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 lemon (about 1 tablespoon)
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Stir in the milk until the batter is smooth and glossy.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns 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: Ensure 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 you add the flour, mix only until no streaks remain. Overmixing develops gluten, which can make the cake tough.
- Check for doneness: Ovens vary, so start checking at 55 minutes. A skewer inserted into the center should come out with only a few moist crumbs, not wet batter.
- Substitution: If you don’t have lemon, use orange zest or 1 teaspoon of almond extract for a different flavor.
Serving Suggestions
Serve slices of Madeira cake with a dusting of powdered sugar, or alongside a cup of strong Portuguese coffee or tea. It also pairs beautifully with fresh berries or a dollop of lightly sweetened whipped cream.
Variations
- Orange Madeira: Replace the lemon zest with orange zest and add 2 tablespoons of orange juice in place of the milk.
- Almond Madeira: Fold in ½ cup (50 g) of sliced almonds into the batter before baking, and sprinkle a few on top.
- Spiced Madeira: Add ½ teaspoon of ground cinnamon and a pinch of nutmeg to the flour mixture for a warm, cozy twist.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To serve, thaw overnight in the refrigerator or at room temperature for a few hours. If you prefer it warm, microwave individual slices for 10–15 seconds.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to ⅛ teaspoon to avoid an overly salty cake.
Why did my cake sink in the middle? This can happen if the batter is overmixed or if the oven door is opened too early. Make sure your oven is fully preheated and avoid opening it during the first 30 minutes of baking.
Can I make this gluten-free? Yes, 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 know when the cake is done? Insert a toothpick into the center; it should come out clean or with a few dry crumbs. The top should be golden brown and spring back when lightly pressed.
Can I double the recipe? Absolutely. Use a larger loaf pan or two pans, and increase the baking time by about 10–15 minutes, checking for doneness.
Is Madeira cake the same as pound cake? Not exactly. Pound cake uses equal weights of flour, butter, sugar, and eggs, while Madeira cake has a slightly higher proportion of flour and often includes lemon zest, giving it a firmer texture.
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