Icelandic Madeira cake is a dense, buttery pound cake traditionally flavored with lemon zest and a hint of cardamom, often served with coffee or tea. Unlike the lighter sponge cakes, this version uses melted butter for a moist, tight crumb that stays fresh for days. It’s a beloved treat in Iceland, where it’s sometimes called vínarterta (though that name also refers to a layered prune cake). This recipe delivers a simple, foolproof cake that’s perfect for any occasion.
Ingredients
- 1 cup (225 g) unsalted butter, melted and cooled
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest (from 1–2 lemons)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom (optional but traditional)
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk, at room temperature
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting.
- In a large bowl, whisk together the melted butter and sugar until well combined. The mixture should look slightly glossy.
- Add the eggs one at a time, whisking thoroughly after each addition. Then mix in the vanilla extract and lemon zest.
- In a separate bowl, sift together the flour, baking powder, cardamom, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Stir just until combined—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover 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: Ensure eggs and milk are at room temperature to prevent the batter from curdling and to help the cake rise evenly.
- Don’t overmix: Overmixing develops gluten, making the cake tough. Stir until the flour is just incorporated.
- Check for doneness: Ovens vary, so start checking at 60 minutes. The cake is done when a toothpick comes out with just a few moist crumbs, not wet batter.
- Substitute cardamom: If you don’t have cardamom, you can omit it or replace with ½ teaspoon of ground nutmeg or cinnamon for a different flavor.
Serving Suggestions
Serve this Madeira cake sliced, with a dusting of powdered sugar or a simple lemon glaze (mix 1 cup powdered sugar with 2 tablespoons lemon juice). It pairs beautifully with coffee, tea, or a glass of cold milk. For a more decadent treat, serve with whipped cream and fresh berries.
Variations
- Lemon Glaze: After the cake cools, drizzle with a mixture of 1 cup (120 g) powdered sugar and 2–3 tablespoons fresh lemon juice.
- Almond Madeira: Replace ¼ cup (30 g) of flour with ground almonds and add ½ teaspoon almond extract.
- Vanilla Bean: Use the seeds from one vanilla bean instead of vanilla extract for a richer flavor.
- Berry Swirl: Gently fold in 1 cup (150 g) of fresh or frozen blueberries or raspberries before baking.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 4 days. It also freezes well for up to 3 months—wrap tightly in plastic wrap and then foil. To thaw, leave at room temperature for a few hours. Reheat individual slices in a toaster or microwave for 10–15 seconds to bring back freshness.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to a pinch. The cake will still be delicious.
Why is my cake dense or heavy? This could be due to overmixing or not using room-temperature ingredients. Also, make sure your baking powder is fresh—test by stirring a little into hot water; it should bubble.
Can I make this in a different pan? Yes, you can use a 9-inch round cake pan or a bundt pan. Adjust baking time: round pan about 50–55 minutes, bundt pan about 60–70 minutes. Check with a toothpick.
Do I have to use cardamom? No, it’s optional. The cake is still authentic without it, though cardamom adds a subtle Nordic flavor.
Can I use milk substitute? Yes, any non-dairy milk (like almond or oat) works in equal measure. The texture may be slightly different but still good.
How do I know when it’s fully baked? Insert a toothpick into the center—it should come out clean or with a few dry crumbs. The internal temperature should read about 200°F (93°C) if you use an instant-read thermometer.
Related
- Chicken Breast Protein Per Oz: Exact Numbers
- Chicken Breast Oven Cook Time: Perfect Every Time
- High-Protein Chicken Breast: 5 Easy Recipes
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).