Proper Lemon Madeira Cake Recipe

Proper lemon Madeira cake is a classic British bake with a tight, fine crumb and a deep lemon flavour, thanks to a generous amount of zest and juice. Unlike a sponge, it holds its shape well and slices cleanly, making it ideal for afternoon tea or a simple dessert. This recipe uses the traditional all-in-one method, which is quick and reliable, and the addition of buttermilk keeps the cake moist without making it heavy.

Ingredients

1 cup (225 g) unsalted butter, softened, plus extra for greasing
1 cup (200 g) granulated sugar
3 large eggs, at room temperature
1 3/4 cups (220 g) all-purpose flour
1/2 cup (60 g) cornstarch (cornflour)
2 tsp baking powder
1/4 tsp salt
1/2 cup (120 ml) buttermilk, at room temperature
Finely grated zest of 2 large lemons (about 2 tbsp)
2 tbsp fresh lemon juice (from 1 lemon)
1 tsp vanilla extract

For the lemon syrup:

1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
1/4 cup (50 g) granulated sugar

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 help lift the cake out later.
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer 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 looks like it might curdle, add a tablespoon of the flour with the last egg.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, then half the buttermilk, then another third of the flour, then the remaining buttermilk, and finally the remaining flour. Mix just until combined after each addition. Do not overmix.
Gently fold in the lemon zest, lemon juice, and vanilla extract with a spatula until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
Bake for 55–70 minutes, or until a skewer inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). If the top is browning too quickly, tent loosely with foil after 40 minutes.
While the cake bakes, make the syrup: combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 1 minute. Remove from heat and set aside.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, using the parchment overhang, lift the cake out and place it on a wire rack set over a baking sheet.
Brush the warm cake all over with the lemon syrup. Use a skewer to poke a few holes in the top before brushing so the syrup soaks in deeper. Let the cake cool completely before slicing.

Tips

Buttermilk substitute: If you don’t have buttermilk, mix 1/2 cup (120 ml) milk with 1/2 tbsp lemon juice or white vinegar and let it sit for 5 minutes. It will thicken slightly and work the same way.
Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before you start. This helps the batter emulsify properly, giving a smooth, even crumb.
Don’t overmix: Once you add the flour, mix only until it disappears. Overmixing develops gluten, which can make the cake tough and dense.
Check for doneness: Ovens vary, so start checking at 55 minutes. A skewer inserted into the center should come out clean, but if it has a few moist crumbs, it’s done – it will continue to set as it cools.

Serving Suggestions

Serve this lemon Madeira cake sliced with a cup of Earl Grey or Darjeeling tea. For a more indulgent treat, add a dollop of clotted cream or a spoonful of lemon curd on the side. It also makes a lovely dessert with a handful of fresh berries and a dusting of powdered sugar.

Variations

Lime Madeira: Replace the lemon zest and juice with lime zest and juice for a slightly more floral, tart cake.
Poppy seed lemon: Stir 2 tablespoons of poppy seeds into the batter along with the lemon zest for a pleasant crunch.
Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The cornstarch is already gluten-free, so the texture should remain close to the original.

Storage and Reheating

Store the lemon Madeira cake in an airtight container at room temperature for up to 4 days. The syrup keeps it moist, so it will stay tender. You can also wrap it tightly in plastic wrap and freeze for up to 3 months. To thaw, leave it at room temperature for a few hours. To refresh, warm individual slices in a microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.

Frequently Asked Questions

Why is my Madeira cake dry? Overbaking is the most common cause. Start checking at 55 minutes and remove the cake as soon as the skewer comes out clean. Also, make sure you measure the flour correctly – spoon it into the cup and level it off, rather than scooping directly, which packs in too much flour.

Can I make this cake without buttermilk? Yes, use the substitute mentioned in the tips: 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using. The cake will still be moist and tender.

Why did my cake sink in the middle? This can happen if the oven door is opened too early (before 40 minutes) or if the batter was overmixed, which weakens the structure. Also, ensure your baking powder is fresh – test it by stirring a teaspoon into hot water; it should bubble vigorously.

Can I double this recipe? Yes, you can double the ingredients and bake in two loaf pans. The baking time may be similar, but start checking at 50 minutes. Alternatively, bake in a 10-inch (25 cm) tube pan for about 75–85 minutes.

What is the difference between Madeira cake and pound cake? Madeira cake uses a higher proportion of flour to butter and often includes cornstarch, giving it a firmer, finer crumb that holds its shape well. Pound cake is denser and richer, typically made with equal weights of flour, butter, sugar, and eggs.

Can I skip the syrup? Yes, the syrup adds extra lemon flavor and moisture, but the cake is still delicious without it. If you skip it, the cake will be slightly less moist and less lemony, so you might want to add a simple lemon glaze instead.

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).