Madeira cake is a classic British sponge, known for its firm yet tender crumb and subtle lemon flavor. Unlike its namesake wine, this cake is a simple, sturdy bake that holds its shape beautifully for slicing and toasting. It works because the creaming method and specific ingredient ratios create a dense, even texture that doesn’t dry out quickly.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs (about 200 g), at room temperature
- 1 ¾ cups (220 g) all-purpose flour
- ½ teaspoon baking powder
- Zest of 1 lemon (about 1 tablespoon)
- 1 tablespoon lemon juice (optional, for extra flavor)
- 1 tablespoon milk (if needed, to loosen 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 on medium speed until pale, light, and fluffy—about 4 to 5 minutes. Scrape down the sides of the bowl 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 measured flour with the last egg to help stabilize it.
- Stir in the lemon zest and lemon juice (if using) until evenly distributed.
- Sift the flour and baking powder together into the batter. Using a spatula or the mixer on low speed, fold or mix just until no streaks of flour remain. Do not overmix—this can make the cake tough. If the batter seems very stiff, stir in the milk to loosen it slightly.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 55 to 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, tent the pan loosely with aluminum foil after 40 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift it out and transfer to the rack to cool completely before slicing.
Tips
- Room temperature ingredients: Ensure butter and eggs are at room temperature before starting. Cold eggs can cause the batter to curdle, resulting in a denser cake.
- Don’t overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make the cake tough and chewy instead of tender.
- Check for doneness: Ovens vary, so start checking the cake at 55 minutes. Insert a skewer into the center—if it comes out clean, it’s done. If not, bake in 5-minute increments.
- Substitution: If you don’t have lemon, you can use orange zest and juice for a different citrus flavor. For a plain version, simply omit the lemon zest and juice.
Serving Suggestions
Madeira cake is traditionally served sliced with a cup of tea or coffee. It’s also delicious toasted and spread with a little butter or jam. For a more decadent treat, serve it with a dollop of clotted cream and fresh berries. The firm texture also makes it ideal for using in trifles or as a base for cake pops.
Variations
- Almond Madeira: Replace ¼ cup (30 g) of the flour with ground almonds and add ½ teaspoon of almond extract for a nutty twist.
- Cherry Madeira: Fold in ½ cup (85 g) of chopped glacé cherries (dried and coated in a little flour to prevent sinking) into the batter before baking.
- Lemon Glaze: After the cake has cooled, mix 1 cup (120 g) powdered sugar with 2-3 tablespoons of lemon juice and drizzle over the top for a simple glaze.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. It actually tastes better the next day as the flavors meld. You can also freeze the cake (wrapped tightly in plastic wrap and then foil) for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To refresh, warm slices in a toaster or under a broiler for a minute or two until slightly crisp on the edges.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Check the cake at the minimum baking time and remove it as soon as a skewer comes out clean. Also, ensure you’re measuring flour correctly—spoon it into the cup and level it off, rather than scooping, which can pack in too much flour.
Can I use salted butter instead of unsalted? Yes, but reduce or omit the added salt in the recipe. Since this recipe doesn’t call for additional salt, using salted butter is fine—just be aware the cake may have a slightly saltier flavor.
Why did my cake sink in the middle? A sinking center often happens if the oven door is opened too early or if the batter was overmixed. Also, ensure your baking powder is fresh—test it by adding a little to hot water; it should bubble vigorously.
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. Add an extra tablespoon of milk if the batter seems too thick.
How do I get a flat top on my cake? For a flatter top, you can create a slight dip in the center of the batter before baking. This helps the cake rise evenly rather than doming in the middle.
Can I use a different pan size? You can use an 8-inch (20 cm) round cake pan, but adjust the baking time—start checking at 40 minutes. A larger pan will produce a thinner cake, so reduce the time accordingly.
Related
- Chicken Breast Nutrition 100g: Calories & Macros
- Chicken Breast Meat: Juicy Baked Recipe
- Detroit Style Frozen Pizza: Make It at Home
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).