Madeira cake is a dense, firm, but tender buttery sponge from the British baking tradition, traditionally baked with just butter, sugar, eggs, and flour, and often flavored with lemon zest. Despite its name, it does not come from the Madeira islands; it was named in the 19th century because it was served with Madeira wine, much like pound cake was paired with port. This recipe produces a cake with a fine, even crumb and a crisp golden crust that holds up beautifully to a slice of wine or a cup of tea.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1 lemon, zested (about 1 tbsp)
- 2–3 tbsp milk, if needed
Instructions
- Preheat the 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 4–5 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of flour from the measured amount to bring it back together.
- In a separate bowl, whisk the flour and baking powder together. Gradually fold the dry ingredients into the butter mixture using a spatula, mixing just until no streaks of flour remain. Add the lemon zest and fold to distribute.
- The batter should be soft and drop easily from a spoon. If it is too stiff, stir in 2–3 tablespoons of milk to loosen it slightly.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil after 45 minutes.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing.
Tips
- Use room-temperature ingredients: Cold eggs or butter can make the batter curdle and affect the texture. Let them sit out for 30 minutes before starting.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, making the cake tough and dense.
- Check for doneness: Ovens vary, so start checking at 1 hour. The cake should be golden brown and a skewer should come out clean, not sticky.
- Storing the cake: Madeira cake keeps well for up to a week in an airtight container at room temperature, and it actually improves in flavor after a day.
Serving Suggestions
Serve Madeira cake in thick slices alongside a glass of Madeira wine or a cup of English breakfast tea. It also pairs well with fresh berries and lightly sweetened whipped cream, or simply spread with a little butter and jam for a traditional afternoon treat.
Variations
- Citrus twist: Replace the lemon zest with orange or lime zest for a different citrus note.
- Almond Madeira: Substitute ¼ cup (30 g) of the flour with ground almonds and add ½ teaspoon almond extract for a nutty flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum; the texture will be slightly more crumbly but still delicious.
- Add dried fruit: Fold in ½ cup (80 g) of raisins or currants that have been soaked in warm water for 10 minutes and drained, for a fruited version.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 5 days. It can also be wrapped tightly in plastic wrap and frozen for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving. To refresh a day-old cake, warm individual slices in a toaster or under a broiler for a few seconds—this revives the crisp crust. Do not microwave the whole cake, as it will become soggy.
Frequently Asked Questions
Why is it called Madeira cake if it isn’t from Madeira?
It was named in the 19th century in Britain because it was traditionally served with a glass of Madeira wine, a fortified wine from the Portuguese island of Madeira. The cake itself is British, not Portuguese.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe (if any) and be aware that salted butter can slightly alter the flavor. If you use salted butter, skip adding any extra salt.
Why did my cake sink in the middle?
A sunken center usually happens if the oven door is opened too early, the batter is underbaked, or too much baking powder was used. Ensure the oven is fully preheated and avoid opening the door until the last 15 minutes of baking.
Can I make this cake in a round tin?
Yes, you can use an 8-inch (20 cm) round cake tin, but the baking time will be shorter—start checking at 50 minutes. The texture will be slightly different because the cake is thinner.
How do I know when the cake is done without a thermometer?
Insert a wooden skewer into the center; it should come out clean, with no wet batter clinging to it. The top should be golden and spring back when gently pressed.
Can I reduce the sugar?
You can reduce it to ¾ cup (150 g) without major changes, but the cake will be less tender and the crust less crisp. Sugar also helps with browning, so expect a paler top.
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