Plain Madeira cake is a classic British bake with a firm, close-textured crumb and a subtle lemon flavor, traditionally baked in a loaf tin and topped with a slice of candied citron peel. It’s a dependable, everyday cake that’s sturdy enough to slice thinly for afternoon tea or to serve with a dollop of jam. This recipe produces a moist, golden cake with a gentle citrus lift and a tender, even crumb that keeps well for several days.
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 tsp baking powder
- 1/4 tsp salt
- 1 tbsp finely grated lemon zest (from 1–2 lemons)
- 1 tsp vanilla extract
- 1–2 pieces candied citron peel (optional, for topping)
Instructions
- Preheat the 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 for easy lifting.
- In a large 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. Beat in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix; the batter should be smooth and thick.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula. If using, lay the candied citron peel on top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the cake is deep golden brown and a skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 45 minutes.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Tips
- Use room-temperature ingredients: Cold eggs or butter can cause the batter to curdle. Let them sit out for 30 minutes before starting.
- Don’t overmix: Once you add the flour, mix only until no streaks remain. Overmixing develops gluten and makes the cake tough.
- Check doneness early: Ovens vary, so start checking at 1 hour 15 minutes. The cake should be golden and a skewer inserted in the middle should come out clean.
- Substitute for citron peel: If you can’t find candied citron, use a few strips of candied orange peel or omit it entirely—the cake is still delicious plain.
Serving Suggestions
Serve slices of Madeira cake with a cup of English breakfast tea or coffee. It’s also lovely with a spoonful of lemon curd or raspberry jam on the side. For a dessert, toast a slice and serve with vanilla ice cream or poached fruit.
Variations
- Lemon Madeira: Increase the lemon zest to 2 tablespoons and add 1 tablespoon of lemon juice for a more pronounced 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 3/4 cup (120 g) of halved glacé cherries, lightly dusted with flour, before baking.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture will be slightly more crumbly.
Storage and Reheating
Store the cooled cake in an airtight container at room temperature for up to 5 days. To freeze, wrap the whole cake or individual slices tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To refresh, warm slices in a toaster or under the broiler for a minute—do not microwave, as it can make the cake rubbery.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Check the cake a few minutes early and remove it as soon as a skewer comes out clean. Also, be sure to measure your flour correctly—spoon it into the cup and level off, rather than scooping directly, which packs in too much.
Can I use salted butter? Yes, but reduce the added salt to a pinch. The cake will still turn out well.
Why did my cake crack on top? A slight crack is normal for Madeira cake, but a deep crack often means the oven is too hot. Use an oven thermometer to verify the temperature, and place the cake on the middle rack.
Can I make this cake without a loaf pan? Yes, you can bake it in an 8-inch (20 cm) round cake pan. Reduce the baking time to about 50–60 minutes, and check for doneness with a skewer.
How do I know if the cake is done? Insert a wooden skewer into the center; it should come out clean or with a few moist crumbs, not wet batter. The top should be golden and spring back when lightly pressed.
Can I use self-rising flour? If using self-rising flour, omit the baking powder and salt. The texture will be slightly finer, but it will still work.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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