Madeira cake is a classic British sponge, traditionally baked with just butter, sugar, eggs, and flour, and often flavored with lemon zest. Despite its name, it doesn’t contain Madeira wine; it was simply a popular cake to enjoy with a glass of Madeira in the 19th century. This recipe produces a dense, firm yet tender crumb with a golden, slightly crisp top—perfect for slicing and serving with tea or coffee.
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 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon (about 1 tablespoon)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed)
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 for easy lifting.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until pale, light, and fluffy—about 3–4 minutes. Scrape down the sides 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 to help stabilize it.
- Beat in the lemon zest and vanilla extract.
- Sift the flour, baking powder, and salt into the bowl. Gently fold the dry ingredients into the butter mixture using a spatula or spoon, just until no streaks of flour remain. Do not overmix.
- If the batter seems very stiff, stir in 1–2 tablespoons of milk to loosen it slightly. It should be a soft dropping consistency.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Make a slight dip in the center to help it rise evenly.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely 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 paper and transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps the batter emulsify properly, giving a smooth, even crumb.
- Don’t overmix: Once you add the flour, mix only until combined. Overmixing develops gluten, which can make the cake tough and dense.
- Check for doneness: Ovens vary, so start checking at 1 hour 15 minutes. The cake should be golden brown and a skewer should come out clean, with no wet batter clinging.
- Substitutions: If you don’t have lemon, use orange zest or 1/2 teaspoon of almond extract. For a dairy-free version, use a high-quality vegan butter substitute, but note the texture may be slightly softer.
Serving Suggestions
Madeira cake is delicious on its own, but it also pairs wonderfully with a cup of Earl Grey tea or a glass of cold milk. For a more indulgent treat, serve it with a dollop of clotted cream and strawberry jam, or lightly toast slices and spread with butter. It also makes an excellent base for trifle or bread-and-butter pudding.
Variations
- Citrus Madeira: Replace the lemon zest with the zest of 1 orange and add 2 tablespoons of orange juice to the batter.
- Almond Madeira: Substitute 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon of almond extract.
- Fruit and Nut: Fold in 1/2 cup (80 g) of raisins or chopped dried apricots and 1/4 cup (30 g) of chopped walnuts before baking.
- Marble Madeira: Divide the batter in half. Mix 2 tablespoons of cocoa powder into one half, then spoon the two batters into the pan in alternating dollops and swirl with a knife.
Storage and Reheating
Store the madeira cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 3 months—wrap it tightly in plastic wrap and then foil. To serve after freezing, thaw overnight in the refrigerator or at room temperature for a few hours. If you prefer it warm, microwave individual slices for 10–15 seconds or toast them lightly.
Frequently Asked Questions
Why is my madeira cake dense and heavy? This usually happens when the butter and sugar aren’t creamed enough, or the batter is overmixed after adding the flour. Make sure you beat the butter and sugar until very light and fluffy, and fold the flour gently just until combined.
Can I use self-rising flour instead of all-purpose flour and baking powder? Yes, you can. Use 1 3/4 cups (220 g) of self-rising flour and omit the baking powder and salt. However, the texture may be slightly different, so keep an eye on the baking time.
Why did my cake crack on top? A crack is completely normal for madeira cake—it’s part of its rustic charm. It happens because the outside sets quickly while the inside continues to rise. To minimize cracking, you can make a slight dip in the center of the batter before baking, but a crack is not a failure.
Can I reduce the sugar? You can reduce the sugar to 3/4 cup (150 g) without drastically affecting the texture, but the cake will be less sweet and may have a slightly drier crumb. Keep in mind sugar also helps with browning and moisture.
How do I know when the cake is done? Insert a skewer or toothpick into the center of the cake. If it comes out clean, with no wet batter, the cake is done. The top should also be golden brown and spring back when lightly pressed.
Can I make this cake in a round tin? Absolutely. You can use an 8-inch (20 cm) round cake tin. The baking time may be slightly shorter, so start checking at 1 hour. The cake will have a slightly different shape but the same delicious flavor.
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