This Madeira cake, inspired by the style popularised by British chef James Martin, is a dense yet tender lemon-scented loaf that’s perfect with a cup of tea. It’s a classic British bake that relies on the creaming method and a slow, steady oven to achieve its signature close crumb and crisp golden crust. Unlike a sponge, it’s sturdy enough to slice thinly and holds its texture beautifully for days.
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 teaspoon baking powder
- Zest of 1 lemon (about 1 tablespoon)
- 1 tablespoon lemon juice
- 1–2 thin slices of lemon (optional, 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 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 looks like it’s starting to curdle, add a tablespoon of the flour with the last egg to help stabilize it.
- In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients into the butter mixture using a spatula or wooden spoon, being careful not to overmix. Fold until just combined.
- Stir in the lemon zest and lemon juice until evenly distributed.
- Spoon the batter into the prepared loaf pan and smooth the top. If using, lay the lemon slices on top of the batter.
- Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover 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: Make sure your butter and eggs are at room temperature before starting. This helps the batter emulsify properly, giving you a smooth, even crumb.
- Don’t overmix: Once you add the flour, mix only until it’s just incorporated. Overmixing develops gluten, which can make the cake tough and dense.
- Check for doneness: Ovens vary, so start checking the cake at 1 hour 15 minutes. A skewer inserted into the center should come out clean, with no wet batter clinging to it.
- Substitution: If you don’t have lemon, you can use orange zest and juice instead. For a vanilla version, omit the lemon and add 1 teaspoon of vanilla extract.
Serving Suggestions
Serve slices of Madeira cake with a cup of Earl Grey or English breakfast tea. It’s also lovely with a dollop of clotted cream and strawberry jam for a British afternoon tea spread. For a dessert, toast a slice and serve with poached peaches or a scoop of vanilla ice cream.
Variations
- Lime and Poppy Seed: Replace the lemon with lime zest and juice, and fold in 2 tablespoons of poppy seeds.
- Almond: Add 1/2 teaspoon of almond extract and top with flaked almonds before baking.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. It actually improves after a day as the flavors meld. 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 bringing to room temperature to serve. To reheat, place a slice in a toaster or under a broiler for 1–2 minutes until warm and slightly crisp on the edges.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Check the cake a few minutes early and remove it as soon as a skewer comes out clean. Also, make sure you’re measuring the flour correctly—spoon it into the cup and level it off, rather than scooping directly, which packs in too much flour.
Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe (if any) and be aware that the cake may have a slightly saltier flavor. If using salted butter, you can omit the pinch of salt that some recipes call for.
Why did my cake sink in the middle? This can happen if the oven door is opened too early during baking, or if the batter was overmixed. It can also occur if the baking powder is old or expired. Make sure your baking powder is fresh and avoid opening the oven for the first 45 minutes.
Can I make this cake without an electric mixer? Yes, you can make it by hand with a wooden spoon and a bit of elbow grease. Beat the butter and sugar until pale and creamy, then beat in the eggs one at a time. Fold in the flour as directed.
How do I get a crack on top like traditional Madeira cake? A crack is natural and often appears during baking. To encourage a neat crack, you can draw a line down the center of the batter with a knife before baking. The top will split along that line as it rises.
Can I add dried fruit to this recipe? Absolutely. Fold in 1 cup (150 g) of raisins, currants, or chopped candied peel after the flour is incorporated. This turns it into a fruit cake-style loaf, which is also delicious.
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