This Madeira cake is a classic British bake with a firm, close crumb and a subtle lemon flavor, often enjoyed with a cup of tea. It’s called a “Woolworths” copycat because it mimics the dense, buttery, and slightly crisp-edged cake sold at the Australian supermarket chain. This recipe nails that nostalgic, bakery-style texture with simple pantry ingredients and a low-and-slow bake that creates a golden, crackly top.
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
- 1 tsp vanilla extract
- Zest of 1 lemon (about 1 tbsp)
- 2 tbsp milk, if needed
Instructions
- Preheat your oven to 325°F (160°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 3–4 minutes. Scrape down the sides.
- 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 flour with the last egg.
- Beat in the vanilla extract and lemon zest.
- Sift the flour, cornstarch, baking powder, and salt together into a separate bowl.
- Gradually fold the dry ingredients into the wet mixture using a large metal spoon or spatula. Fold gently until no streaks of flour remain. The batter should be thick and drop slowly from the spoon; if it’s too stiff, stir in the milk.
- Transfer the batter to the prepared pan 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 evenly.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and slightly cracked—that’s the signature look.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Tips
- Use room-temperature ingredients: Cold eggs and butter can cause the batter to curdle and affect the crumb. Take them out 30 minutes before starting.
- Don’t overmix: Once you add the flour, fold just until combined. Overmixing develops gluten, making the cake tough instead of tender.
- Check early: Ovens vary, so start checking at 1 hour 15 minutes. If the top is browning too fast, loosely cover with foil for the last 15 minutes.
- Substitute cornstarch: If you don’t have cornstarch, use an equal amount of all-purpose flour, but the crumb will be slightly less tender.
Serving Suggestions
Serve slices of Madeira cake with a hot cup of tea or coffee. It’s also delicious toasted lightly and spread with butter or jam. For a more decadent treat, top with a dollop of clotted cream and fresh strawberries.
Variations
- Lemon Madeira: Increase the lemon zest to 2 tablespoons and add 1 tablespoon of lemon juice for a stronger citrus flavor.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon almond extract.
- Chocolate Chip Madeira: Fold in 1/2 cup (90 g) of mini chocolate chips after the flour is incorporated.
- Orange Madeira: Swap the lemon zest for orange zest and add 1 tablespoon of orange juice.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. It actually improves after a day as the flavors meld. To freeze, wrap the cooled cake tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator before serving. To refresh, warm individual slices in a toaster or microwave for 10–15 seconds.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Check the cake a few minutes early and use an oven thermometer to ensure your oven isn’t running hot. Also, measure the flour correctly—spoon it into the cup and level off, don’t scoop.
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 nice if you’re adding a sweet glaze.
Why did my cake sink in the middle? This can happen if the oven door is opened too early (before 45 minutes) or if the batter was overmixed, which creates too much air that collapses. Also, ensure your baking powder is fresh.
Can I make this in a loaf pan? Absolutely. Use a 9×5-inch (23×13 cm) loaf pan and bake for about 1 hour 15 minutes, or until a skewer comes out clean. Adjust the baking time accordingly.
Is this the same as pound cake? Similar, but not identical. Pound cake uses equal weights of butter, sugar, eggs, and flour, while Madeira cake includes cornstarch and baking powder, giving it a lighter, more tender crumb.
Can I skip the lemon zest? Yes, the cake will still be delicious, just less fragrant. You can substitute with 1/2 teaspoon of vanilla extract or leave it plain.
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