Madeira cake is a classic, dense yet tender butter cake that originated in Madeira, Portugal, though it became a beloved British teatime staple. In New Zealand, it’s a familiar and comforting treat, often enjoyed plain or with a simple glaze. This recipe creates a beautifully golden cake with a fine crumb and a subtle lemon zest flavor, perfect for slicing and serving with a cup of tea.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) caster sugar
- 4 large eggs, at room temperature
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (60 g) cornstarch (cornflour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- 2 tbsp milk, if needed
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 caster sugar together until pale, light, and fluffy—about 3–4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour to help it come back together.
- Sift the flour, cornstarch, baking powder, and salt together into a separate bowl. Add the lemon zest and stir through.
- Gradually fold the dry ingredients into the butter mixture using a large metal spoon or spatula, being careful not to overmix. The batter should be thick and smooth. If it seems too stiff, stir in the milk.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Make a slight dip in the center to help the cake rise evenly.
- Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean and the top is deep golden brown. If the top browns too quickly, cover loosely with foil.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients: Ensure your butter and eggs are at room temperature before starting. This helps the batter emulsify properly, resulting in a smoother, more even crumb.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make the cake tough and dense instead of tender.
- Check for doneness: Ovens vary, so start checking the cake at the 1-hour mark. A skewer inserted into the center should come out clean, and the cake should feel firm to the touch.
- Substitution: If you don’t have cornstarch, you can use an equal amount of all-purpose flour, but the crumb will be slightly less tender. For a gluten-free version, use a 1:1 gluten-free baking flour blend in place of both the flour and cornstarch.
Serving Suggestions
Madeira cake is traditionally served plain, sliced thickly alongside a cup of tea or coffee. It also pairs beautifully with fresh berries and lightly whipped cream for a simple dessert. For a more indulgent treat, toast a slice and spread it with butter or lemon curd.
Variations
- Citrus: Replace the lemon zest with orange or lime zest for a different citrus note.
- Almond: Add 1/2 teaspoon of almond extract with the eggs and sprinkle flaked almonds on top before baking.
- Fruit: Fold in 1/2 cup (85 g) of dried currants or raisins with the dry ingredients for a fruited version.
- Glaze: Once cooled, drizzle with a simple lemon glaze made from 1 cup (120 g) powdered sugar and 2 tablespoons lemon juice.
Storage and Reheating
Store the madeira cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 3 months—wrap it tightly in plastic wrap and then foil. To thaw, leave at room temperature for a few hours. To reheat individual slices, microwave for 10–15 seconds or toast lightly for a warm, buttery treat.
Frequently Asked Questions
Why is my madeira cake dry? Overbaking is the most common cause. Check the cake a few minutes before the suggested time and remove it as soon as a skewer comes out clean. Also, ensure you measure your 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? Yes, you can, but reduce or omit the added salt in the recipe. Salted butter adds a slight savory note that some people enjoy in this cake.
Why did my cake sink in the middle? This can happen if the oven temperature is too low, or if the batter is overmixed. Make sure your oven is properly preheated, and avoid opening the door during the first 30 minutes of baking.
Can I make this cake in a different pan? Yes, you can use a round 8-inch (20 cm) cake pan. The baking time will be slightly shorter—start checking at 50 minutes. A round cake may also need less time overall, so keep an eye on it.
How do I get a flat top? Making a slight dip in the center of the batter before baking helps the cake rise evenly, preventing a dome. Also, ensure your baking powder is fresh.
Can I add vanilla extract? Absolutely. Add 1 teaspoon of vanilla extract with the eggs for a warmer flavor profile. It complements the lemon zest nicely.
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