Madeira cake is a dense, rich yellow sponge cake that originated in the 19th century in Britain, not on the Portuguese island of Madeira as many assume. It was named after the island because it was traditionally served with a glass of Madeira wine, a fortified wine popular in Britain at the time. The cake’s firm texture and subtle lemon flavor make it ideal for soaking up the wine, and it also holds up well to slicing and toasting.
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
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon milk (optional, if batter seems too thick)
Instructions
- Preheat your oven to 350°F (175°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 with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. If the mixture looks curdled, don’t worry—it will come together once you add the flour.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. If the batter is very stiff, stir in the tablespoon of milk to loosen it slightly.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and slightly cracked—this is characteristic of a traditional Madeira cake. If the top is browning too quickly, loosely cover it 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 before slicing.
Tips
- Substitutions: If you don’t have lemon, use orange zest or 1 teaspoon of almond extract for a different flavor. You can also replace the all-purpose flour with self-rising flour and omit the baking powder and salt.
- Storage: Store the 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.
- Common mistake: Overmixing the batter after adding the flour can make the cake tough. Mix just until the flour disappears.
- Even baking: To prevent a domed top, you can create a slight dip in the center of the batter with a spoon before baking. This helps the cake rise evenly.
Serving Suggestions
Serve slices of Madeira cake with a glass of Madeira wine or a cup of afternoon tea. It’s also delicious toasted and spread with butter or jam. For a dessert, pair it with fresh berries and a dollop of whipped cream.
Variations
- Citrus Madeira: Add 1 tablespoon of orange juice and 1 teaspoon of orange zest along with the lemon zest for a brighter citrus flavor.
- Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon of almond extract.
- Lemon Drizzle: After baking and while the cake is still warm, poke holes in the top and pour over a mixture of 3 tablespoons lemon juice and 3 tablespoons sugar for a tangy glaze.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. 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. To reheat, place slices in a toaster or under a broiler for 1-2 minutes until warm and slightly crisp on the edges. You can also microwave a slice for 10-15 seconds for a softer, warm texture. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why is it called Madeira cake if it’s not from Madeira? The cake was named after Madeira wine, which was often served alongside it in British tea rooms. The island of Madeira is known for its fortified wine, and the cake’s firm texture made it a perfect accompaniment.
Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/4 teaspoon. The salted butter already contains salt, which could make the cake overly salty.
My cake sunk in the middle. What went wrong? This usually happens if the oven door was opened too early during baking, or if the batter was overmixed. Make sure your oven is fully preheated and avoid opening the door for the first 45 minutes.
Can I make this cake without an electric mixer? Yes, you can beat the butter and sugar by hand with a wooden spoon, but it will take longer—about 5-6 minutes of vigorous stirring. Ensure the butter is very soft to make it easier.
How do I know when the cake is done? Insert a skewer or toothpick into the center; it should come out clean or with just a few moist crumbs. The top should be golden and spring back when lightly pressed.
Can I add dried fruit like currants or raisins? Absolutely. Fold in 1/2 cup (80 g) of dried currants or raisins after adding the flour. This is a common variation, though traditional Madeira cake is plain.
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