Old Fashioned Madeira Cake is a classic British bake that is dense yet tender, with a fine crumb and a subtle hint of lemon. Unlike its Portuguese namesake, this cake contains no Madeira wine; instead, it gets its name from being a popular accompaniment to a glass of Madeira in the 19th century. This recipe creates a sturdy, buttery loaf that slices cleanly and keeps exceptionally well, making it a reliable choice for afternoon tea or a simple dessert.
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 tsp baking powder
- Zest of 1 lemon (about 1 tbsp)
- 1 tbsp milk, if needed
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line it with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy, about 3-4 minutes using an electric mixer. The mixture should look light and creamy.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour with the last egg to bring it back together.
- Sift the flour and baking powder together into a separate bowl. Gently fold the dry ingredients into the butter mixture using a spatula or metal spoon. Fold until just combined; do not overmix. Add the lemon zest and fold through. If the batter seems very stiff, stir in the milk to loosen it slightly.
- Scrape 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 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. The top should be deep golden brown and firm to the touch. If the top browns too quickly, cover loosely with foil after 45 minutes.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Tips
- Use room-temperature ingredients: Cold eggs or butter can cause the batter to curdle. Take them out of the fridge about 30 minutes before you start.
- Don’t overmix the batter: Once you add the flour, mix only until no streaks remain. Overmixing develops gluten, which can make the cake tough and dense.
- Check for doneness early: Ovens vary. Start checking at 1 hour 15 minutes by inserting a skewer. If it comes out with wet batter, bake for another 5-10 minutes.
- Substitution: If you don’t have lemons, you can use orange zest or 1 teaspoon of vanilla extract. The flavor will be slightly different but still delicious.
Serving Suggestions
Serve slices of Madeira cake with a cup of Earl Grey tea or coffee. For a more indulgent treat, spread a little butter or lemon curd on each slice. It also pairs beautifully with fresh berries and a dollop of clotted cream.
Variations
- Lemon Glaze: Mix 1/2 cup (60 g) powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled cake.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon almond extract.
- Cherry Madeira: Fold in 3/4 cup (125 g) chopped glacé cherries that have been tossed in a little flour to prevent sinking.
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. To serve warm, microwave individual slices for 10-15 seconds, or toast lightly.
Frequently Asked Questions
Why is my Madeira cake dense and heavy? This can happen if you overmixed the batter after adding the flour, or if you used too much liquid. Make sure to fold gently and only add milk if the batter is very stiff.
Can I use salted butter? Yes, but reduce the added salt in the recipe. Since this recipe doesn’t call for additional salt, using salted butter is fine. Just omit any extra salt if you were planning to add it.
Why did my cake crack on top? A crack is normal and even desirable for a traditional Madeira cake. It usually happens because the outside sets before the inside rises. To minimize it, make a slight dip in the center of the batter before baking.
Can I make this cake gluten-free? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more crumbly, but it will still be delicious.
How do I know when it’s done? Insert a skewer into the center; it should come out clean or with only a few dry crumbs. The top should also spring back when lightly pressed.
Can I add wine to make it a real Madeira cake? Traditional Madeira cake doesn’t contain wine. If you want a wine-flavored cake, you could brush the baked cake with a few tablespoons of Madeira wine while it’s still warm, but that’s not the classic version.
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