Madeira cake is a classic British sponge, traditionally baked in a loaf tin and enjoyed with a glass of Madeira wine. This eggless version delivers the same dense, buttery crumb and subtle lemon flavor using yogurt and milk as the moisture and structure agents. It is a sturdy cake that slices cleanly, making it perfect for toasting or serving with tea.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 tbsp lemon zest (from 1 lemon)
- ½ cup (120 g) plain yogurt (full-fat or Greek)
- ⅓ cup (80 ml) milk (any kind)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, sugar, and lemon zest with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the yogurt, milk, and vanilla extract. Beat until combined (the mixture may look slightly curdled, that’s fine).
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil after 30 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use room-temperature ingredients: Cold butter or yogurt can make the batter lumpy. Let them sit out for 30 minutes before starting.
- Don’t overmix: Overmixing develops gluten, which makes the cake tough and dense. Mix just until the flour disappears.
- Check for doneness early: Ovens vary; start checking at 45 minutes. The cake is done when a skewer comes out with only a few moist crumbs, not wet batter.
- Substitute yogurt: If you don’t have yogurt, use the same amount of buttermilk or sour cream. The cake will be slightly tangier but still delicious.
Serving Suggestions
Serve slices of Madeira cake with a cup of black tea or coffee. It’s also lovely toasted and spread with a little butter or jam. For a dessert twist, top with fresh berries and a dollop of whipped cream.
Variations
- Lemon drizzle: After baking, poke holes in the warm cake and pour over a mixture of 3 tbsp lemon juice and 3 tbsp sugar.
- Almond: Replace ¼ cup (30 g) of the flour with ground almonds and add ½ tsp almond extract.
- Cherry: Fold in ¾ cup (120 g) chopped glacé cherries (tossed in a little flour first) before baking.
- Spiced: Add 1 tsp ground cinnamon and ½ tsp nutmeg to the flour.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 4 days. It also freezes beautifully for up to 3 months—wrap tightly in plastic wrap and foil. To serve from frozen, thaw overnight in the fridge or at room temperature. For a warm treat, toast slices in a toaster or under the broiler for 1-2 minutes.
Frequently Asked Questions
Can I use plant-based yogurt and milk? Yes, unsweetened almond or soy yogurt and milk work well. The cake may be slightly less tender but will still be delicious.
Why is my cake dense and heavy? This usually happens from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling off, and mix gently.
Can I make this in a round tin? Yes, an 8-inch round cake tin works. Bake for 40-45 minutes, checking for doneness earlier.
How do I know when it’s fully baked? Insert a skewer into the center—it should come out clean. The cake should also pull away slightly from the sides of the tin.
Can I reduce the sugar? You can cut it to ⅔ cup (130 g) without affecting the texture too much, but the cake will be less sweet.
Why did my cake crack on top? A slight crack is normal for Madeira cake. To minimize it, ensure your oven isn’t too hot and don’t open the door during the first 30 minutes.
Related
- 4 oz Chicken Breast Nutrition: Protein, Calories & More
- Chicken Breast Nutrition Facts per 100g, Cooked
- Chicken Breast Nutrition: Facts & Label Guide
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).