Madeira cake is a classic British sponge, traditionally baked in a loaf tin and served in thick slices with a glass of Madeira wine or a cup of tea. It has a firm yet tender crumb, a delicate lemon flavor, and a characteristically crackly top. This recipe delivers a reliably moist, buttery cake that slices cleanly without crumbling, making it perfect for lunchboxes, 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 tablespoon finely grated lemon zest (from 1-2 lemons)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for loosening the batter)
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 to lift the cake out easily.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed 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 starts to curdle, add a tablespoon of the flour with the last egg to help stabilize it.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the lemon zest and vanilla extract. If the batter seems very stiff, stir in the milk to loosen it slightly. The batter should be thick but spoonable.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Make a slight depression in the center to help the cake rise evenly.
- Bake for 55-70 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and cracked. If the top is browning too quickly, cover loosely with foil after 40 minutes.
- Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Tips
- Use room-temperature ingredients: Cold eggs and butter can cause the batter to curdle and result in a dense cake. Let them sit out for 30 minutes before starting.
- Don’t overmix: Once you add the flour, mix only until it disappears. Overmixing develops gluten, making the cake tough.
- Check for doneness early: 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.
- For a crackly top: The signature crack is natural, but you can encourage it by baking at a slightly higher temperature (335°F/170°C) for the first 15 minutes, then reducing to 325°F (160°C).
Serving Suggestions
Serve slices of Madeira cake with a cup of Earl Grey or English breakfast tea. It also pairs beautifully with a glass of Madeira wine or a light dessert wine. For a more indulgent treat, toast a slice and spread it with butter or lemon curd. It’s also excellent alongside fresh berries and a dollop of clotted cream.
Variations
- Lemon Madeira: Increase the lemon zest to 2 tablespoons and add 2 tablespoons of lemon juice for a more intense citrus flavor.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon of almond extract.
- Cherry Madeira: Fold in 1/2 cup (90 g) of chopped glacé cherries (rinsed and dried) with the flour.
- Spiced Madeira: Add 1 teaspoon of mixed spice or ground cinnamon along with the flour for a warm, aromatic twist.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 3 months; wrap it tightly in plastic wrap and then foil. To serve from frozen, thaw overnight in the refrigerator or at room temperature for a few hours. Reheat individual slices in a toaster or under a broiler for 1-2 minutes until warm and slightly crisp on the edges.
Frequently Asked Questions
Why did my cake sink in the middle?
This can happen if the oven door was opened too early, or if the batter was underbaked. Ensure the oven is fully preheated, and resist opening the door until at least 50 minutes of baking time. Also, make sure your baking powder is fresh.
Can I use salted butter?
Yes, but reduce the added salt to a pinch. The cake will have a slightly saltier flavor, which can be pleasant.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly more crumbly, but it will still be delicious.
How do I get a perfectly flat top?
Madeira cake is known for its cracked top, but if you prefer a flat top, you can level it with a serrated knife once cooled. Alternatively, bake in a slightly wider pan to reduce the dome.
Can I add dried fruit?
Absolutely. Fold in 1 cup (150 g) of raisins, currants, or chopped dates with the flour. Toss them in a little flour first to prevent them from sinking to the bottom.
Why is my cake dry?
Overbaking is the most common cause. Check the cake at the minimum time and remove it as soon as a skewer comes out clean. Also, measure your flour correctly by spooning it into the cup and leveling off, rather than scooping.
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