Madeira cake is a classic British sponge with a firm yet tender crumb, traditionally baked in a loaf tin and served with a slice of lemon or a glass of Madeira wine. This recipe is built around a single, reliable batter that you can scale up or down for round, square, or loaf tins, so you always get a level, evenly baked cake with a delicate vanilla and lemon flavor.
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
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon (about 1 tsp)
- 2 tbsp (30 ml) milk, if needed
For a 6-inch (15 cm) round tin: halve all ingredients. For a 9-inch (23 cm) round or 8-inch (20 cm) square tin: use 1.5x the recipe. For a 10-inch (25 cm) round or 9-inch (23 cm) square tin: use 2x the recipe.
Instructions
- Preheat your oven to 325°F (160°C). Grease your chosen tin with butter and line the base with parchment paper. For loaf tins, also line the long sides with a parchment sling for easy lifting.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until pale, light, and fluffy — about 4 to 5 minutes. Scrape down the sides halfway through.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it is starting to curdle, add a tablespoon of the measured flour with the last egg to bring it back together.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. This ensures the leavener is evenly distributed.
- With the mixer on low, add the dry ingredients in three additions, mixing just until no streaks of flour remain. Do not overmix — this will toughen the crumb.
- Fold in the vanilla extract and lemon zest with a spatula. The batter should be thick but drop easily from a spoon. If it seems too stiff, stir in the milk one tablespoon at a time until it reaches a soft dropping consistency.
- Scrape the batter into the prepared tin and smooth the top with a spatula. Make a slight hollow in the center with the back of a spoon — this helps the cake rise flat instead of doming.
- Bake until a skewer inserted into the center comes out clean. For a 2 lb (900 g) loaf tin or 8-inch (20 cm) round: 55 to 65 minutes. For a 6-inch (15 cm) round: 45 to 55 minutes. For a 9-inch (23 cm) round or 8-inch (20 cm) square: 65 to 75 minutes. For a 10-inch (25 cm) round: 80 to 90 minutes. If the top browns too quickly, loosely cover with foil after 40 minutes.
- Let the cake cool in the tin for 15 minutes, then turn it out onto a wire rack. Peel off the parchment and let it cool completely before slicing.
Tips
- Use room-temperature ingredients: Cold butter and eggs will not cream properly, leading to a dense cake. Take them out of the fridge 30 to 40 minutes before you start.
- Weigh your flour: Spooning and leveling is fine, but if you have a scale, use 220 g of flour and 60 g of cornstarch. Too much flour makes the cake dry and crumbly.
- Bake times are a guide: Every oven runs differently. Start checking the cake 5 to 10 minutes before the earliest time listed. A skewer with a few moist crumbs is fine; wet batter means it needs more time.
- Don’t open the oven early: For the first 30 minutes, keep the door closed. A sudden rush of cold air can make the cake sink in the middle.
Serving Suggestions
Serve slices of Madeira cake plain with tea or coffee, or lightly toasted and spread with butter. It also pairs beautifully with a spoonful of lemon curd, a dusting of powdered sugar, or a few fresh berries on the side. For a traditional touch, serve it with a small glass of Madeira wine or a cup of Earl Grey tea.
Variations
- Citrus Madeira: Swap the lemon zest for orange or lime zest, and add 1 tablespoon of the corresponding juice with the milk.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 tsp almond extract along with the vanilla.
- Cherry or Berry: Fold in 3/4 cup (120 g) of dried cherries, chopped dried apricots, or fresh blueberries tossed in a little flour before adding to the batter.
- Spiced: Add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves to the dry ingredients for a warming winter version.
Storage and Reheating
Store the cooled cake in an airtight container at room temperature for up to 4 days. It stays moist and firm, making it ideal for slicing thin. For longer storage, wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To refresh a day-old slice, warm it in a toaster or under a low broiler for 1 to 2 minutes until the edges are slightly crisp — this brings back the buttery flavor. Do not microwave the whole cake, as it will turn rubbery.
Frequently Asked Questions
Why did my cake crack on top? A crack or split down the center is common and not a fault — it happens when the outside sets before the inside rises. To minimize it, make sure your oven is not too hot (use an oven thermometer) and create a slight dip in the center of the batter before baking.
Can I use self-rising flour instead of all-purpose and cornstarch? Yes. Replace the 1 3/4 cups (220 g) all-purpose flour and 1/2 cup (60 g) cornstarch with 2 1/4 cups (280 g) self-rising flour, and omit the baking powder and salt. The texture will be slightly less tender but still good.
Why is my Madeira cake dry? Overbaking is the most common reason. Check the cake a few minutes early, and remember that it continues to cook slightly as it cools in the tin. Also, be sure to measure the flour accurately — too much flour absorbs excess moisture.
Can I make this cake without an electric mixer? Yes, but it will take more elbow grease. Cream the butter and sugar with a wooden spoon for 8 to 10 minutes until light, then beat in the eggs one at a time. The batter will be slightly less airy, but the cake will still be delicious.
How do I scale the recipe for a different tin size? Use the volume of the tin as a guide. A standard 2 lb (900 g) loaf tin holds about 6 cups (1.4 L). For every additional 2 cups (470 ml) of volume, increase the recipe by half. The baking time will increase by roughly 10 to 15 minutes per additional 2 cups.
Can I use salted butter? Yes, but reduce the added salt to a pinch or omit it entirely. Salted butter contains about 1/4 teaspoon of salt per 1/2 cup (113 g), which is enough for this recipe.
Related
- Perfect Chicken Breast: Juicy, Never Dry
- How Long to Air Fry Chicken Breast
- Chicken Breast vs Thigh: Nutrition & Cooking
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).