Regal Madeira Cake is a classic British pound cake, traditionally baked in a loaf tin and topped with a single strip of candied citron peel. It has a dense, buttery crumb and a subtle lemon flavor, making it perfect for afternoon tea. This recipe delivers a reliably moist, golden cake with a beautifully cracked top, just like the ones from a high-end bakery.
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
- 1 tbsp lemon juice
- 2–3 strips candied citron peel (or 1/4 cup chopped candied peel)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf tin with butter and line it with a strip of parchment paper that overhangs the two long sides.
- In a large bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 3–4 minutes.
- 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.
- Beat in the vanilla extract, lemon zest, and lemon juice.
- Sift the flour, cornstarch, baking powder, and salt together into a separate bowl. Gradually fold the dry ingredients into the butter mixture using a large metal spoon or spatula, until just combined. Do not overmix.
- Spoon the batter into the prepared tin and smooth the top with a spatula. Place the candied citron strips on top in a single line, or scatter the chopped peel over the surface.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean and the top is deep golden brown. If the top browns too quickly, cover loosely with foil after 50 minutes.
- Let the cake cool in the tin for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing.
Tips
- Room temperature ingredients: Ensure the butter and eggs are at room temperature before you start. This prevents the batter from curdling and helps create a smooth, even crumb.
- Don’t overmix: Once you add the flour, fold gently until no streaks remain. Overmixing develops gluten, which can make the cake tough and dense.
- Check early: Ovens vary, so start checking the cake at 1 hour 15 minutes. A skewer inserted in the center should come out clean, but a few moist crumbs are okay.
- Substitute for citron: If you can’t find candied citron, use candied orange peel or simply omit it and add an extra 1/4 cup of chopped nuts or dried fruit to the batter.
Serving Suggestions
Serve slices of Regal Madeira Cake with a cup of Earl Grey or Darjeeling tea. It’s also lovely with a glass of cold milk or a scoop of vanilla ice cream for dessert. For a touch of elegance, dust the top with powdered sugar just before serving.
Variations
- Lemon Glaze: After the cake cools, drizzle with a simple glaze made from 1 cup (120 g) powdered sugar and 2–3 tbsp lemon juice.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 tsp almond extract.
- Cherry Madeira: Fold 3/4 cup (120 g) chopped glacé cherries (rinsed and dried) into the batter before baking.
- Spiced Madeira: Add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves along with the flour.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 5 days. It also freezes beautifully: wrap the cooled 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, 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 remember that the cake continues to cook slightly as it cools in the tin. Also, ensure you measure your flour correctly—spoon it into the cup and level off, rather than scooping directly.
Can I use all-purpose flour instead of cornstarch? Yes, you can substitute the cornstarch with an equal amount of all-purpose flour. The cornstarch helps produce a finer, more tender crumb, but the cake will still be delicious without it.
Why did my cake sink in the middle? A sunken center is often caused by opening the oven door too early or by underbaking. Make sure your oven is at the correct temperature, and resist the urge to peek until the minimum baking time has passed.
Can I make this cake gluten-free? Yes, you can use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. The texture may be slightly more crumbly, but it will still be tasty. Make sure the blend contains xanthan gum or add 1/2 tsp.
How do I get the classic cracked top? The crack forms naturally as the cake rises and the top sets. To encourage it, make sure the oven is fully preheated and don’t open the door during the first 45 minutes of baking. Some bakers also draw a line of softened butter down the center of the batter before baking, which helps create a neat crack.
Can I use margarine or oil instead of butter? Butter gives the best flavor and texture. Margarine can work, but it will change the taste and may make the cake slightly softer. Oil is not recommended because it alters the structure and results in a denser crumb.
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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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