Regal Madeira cake slices are a classic British bake, a firm, close-textured loaf with a subtle lemon flavor and a characteristically cracked top. Unlike a light sponge, this cake has a dense, buttery crumb that holds its shape beautifully, making it perfect for slicing into elegant, satisfying pieces. It keeps exceptionally well, which is why it has been a favorite for afternoon tea and lunchboxes for generations.
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
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp milk (optional, for consistency)
- 1 slice of candied lemon peel or 1 tsp demerara sugar (for topping)
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 for easy lifting.
- In a large mixing bowl, cream the softened butter and sugar together until pale and fluffy, about 3-4 minutes using an electric mixer.
- 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.
- Stir in the lemon zest and lemon juice.
- Sift the flour and baking powder together, then fold into the wet mixture gently using a spatula or metal spoon. Fold until just combined—do not overmix. If the batter seems very stiff, add the milk.
- Pour the batter into the prepared loaf pan and smooth the top. Place the slice of candied lemon peel down the center, or sprinkle with demerara sugar.
- Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil after 40 minutes.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients: Ensure your butter and eggs are at room temperature. This helps the batter emulsify properly, giving a smooth, even crumb.
- Don’t overmix: Once you add the flour, mix only until no streaks remain. Overmixing develops gluten, resulting in a tough, dense cake.
- Check early: Ovens vary, so start checking the cake at 60 minutes. A skewer should come out clean, but a few moist crumbs are okay—it will continue to set as it cools.
- Substitutions: For a dairy-free version, use a high-quality plant-based butter and a splash of oat milk. For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum.
Serving Suggestions
Serve slices of Madeira cake with a cup of Earl Grey or Darjeeling tea. It’s also delicious lightly toasted and spread with a little butter or jam. For a more indulgent treat, serve with a dollop of clotted cream and fresh strawberries.
Variations
- Citrus twist: Replace the lemon zest with orange or lime zest for a different citrus flavor.
- Almond Madeira: Substitute 1/4 cup (30 g) of the flour with ground almonds and add a few drops of almond extract.
- Fruit and nut: Fold in 1/2 cup (75 g) of raisins or chopped dried apricots and 1/4 cup (30 g) of chopped walnuts before baking.
- Luxury version: Drizzle the cooled cake with a simple lemon glaze made from 1 cup (120 g) powdered sugar and 2 tablespoons lemon juice.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. The cake actually improves in flavor after a day. 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 under a broiler for a few seconds—do not microwave, as it will make the cake rubbery.
Frequently Asked Questions
Why did my cake sink in the middle? This can happen if the oven door is opened too early (before the cake has set), or if the batter was overmixed, which weakens the structure. Always preheat the oven fully and avoid opening the door for the first 40 minutes of baking.
Why is my cake too dry? Overbaking is the most common cause. Check the cake at 60 minutes and remove it as soon as a skewer comes out with just a few moist crumbs. Also, be sure to measure your flour correctly—spoon it into the cup and level it off, rather than scooping, which compacts the flour.
Can I use salted butter? Yes, but reduce the added salt elsewhere (this recipe has none). If using salted butter, omit any additional salt in the recipe and be aware the cake may be slightly saltier.
How do I get a perfect crack on top? The crack is a natural characteristic of Madeira cake. It happens when the top sets before the center rises. To encourage it, use a slightly hotter oven (350°F/175°C) for the first 15 minutes, then reduce to 325°F (160°C). Placing a strip of candied peel down the center also helps create a defined crack.
Can I make this cake without an electric mixer? Absolutely. Use a wooden spoon and a bit of elbow grease. Cream the butter and sugar until pale and light, then beat in the eggs one at a time. It will take a few extra minutes, but the result is just as good.
Is Madeira cake the same as pound cake? They are similar, but Madeira cake uses more eggs and less butter, resulting in a slightly firmer, less rich crumb. It also traditionally has a lemon flavor and the signature cracked top.
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