Madeira cake is a classic British sponge, traditionally served with a glass of Madeira wine. It’s a dense yet light butter cake with a firm crumb and a subtle lemon flavor, making it perfect for slicing and toasting. This easy recipe uses simple ingredients and a straightforward method to deliver a reliably moist, golden cake every time.
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 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- Zest of 1 lemon
- 1 tbsp lemon juice (optional, for extra flavor)
- 1-2 tbsp milk (if needed, to loosen the batter)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line it with parchment paper, leaving some overhang for easy lifting.
- 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 as needed.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s starting to curdle, add a tablespoon of the flour with the last egg.
- Sift the flour and baking powder together into the bowl. Add the lemon zest and lemon juice (if using). Gently fold the dry ingredients into the butter mixture using a spatula or wooden spoon until just combined. Do not overmix.
- If the batter seems very stiff, stir in 1-2 tablespoons of milk to reach a soft, dropping consistency.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Make a slight dip in the center with the back of a spoon to help the cake rise evenly.
- Bake for 55-75 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and firm to the touch. If the top is browning too quickly, cover loosely with foil after 40 minutes.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients: Make sure the butter and eggs are at room temperature before you start. This helps the batter emulsify properly, giving a smoother, more even crumb.
- Don’t overmix: Once you add the flour, mix only until it’s incorporated. Overmixing develops gluten, which can make the cake tough and dense.
- Check for doneness: Ovens vary, so start checking at 55 minutes. The cake is done when a skewer inserted in the center comes out clean, with no wet batter clinging to it.
- Storage: Store the cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 3 months.
Serving Suggestions
Serve slices of Madeira cake as is, or lightly toasted with a little butter. It’s a classic accompaniment to afternoon tea or coffee. For a dessert, serve it with fresh berries and a dollop of whipped cream, or a spoonful of lemon curd.
Variations
- Lemon Madeira: Increase the lemon zest to 2 lemons and add 2 tablespoons of lemon juice for a more pronounced citrus flavor.
- Orange Madeira: Replace the lemon zest with orange zest and use orange juice instead of lemon juice.
- Almond Madeira: Replace ¼ cup (30 g) of the flour with ground almonds and add ½ teaspoon of almond extract.
- Fruit and Nut: Fold in ½ cup (75 g) of raisins, sultanas, or chopped candied peel, and ¼ cup (30 g) of chopped walnuts or almonds.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. To keep it moist, you can wrap it in parchment paper or plastic wrap. For longer storage, wrap the cake (whole or in slices) 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 reheat, place slices in a toaster or under a broiler for a minute or two until warm and slightly crisp on the edges.
Frequently Asked Questions
Why did my cake sink in the middle? This can happen if the oven door was opened too early, or if the batter was overmixed. Make sure the oven is fully preheated, and avoid opening the door for the first 40 minutes of baking.
Can I use salted butter instead of unsalted? Yes, but you may want to reduce the added salt in the recipe (though there is none here). Salted butter will add a slightly saltier flavor, which can be pleasant, but it’s best to use unsalted to control the salt level.
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but it will still be delicious.
Why is my cake dry? Overbaking is the most common cause of a dry cake. Check the cake at the minimum baking time and remove it as soon as a skewer comes out clean. Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling off the top.
Can I add a glaze? Absolutely. A simple glaze made with powdered sugar and lemon juice (about 1 cup (120 g) powdered sugar mixed with 2-3 tablespoons of lemon juice) can be drizzled over the cooled cake for extra sweetness and moisture.
Can I use a different pan? Yes, you can use an 8-inch (20 cm) round cake pan, but adjust the baking time. Start checking at 45 minutes, as the cake will bake faster in a wider pan.
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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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