A buttery lemon-scented cake bakes with a close, tender crumb and golden crust. Candied citrus peel adds a small chewy accent on top.
A sturdy crumb makes Madeira Cake easy to slice thinly for tea. Creaming the butter and sugar well gives the batter its lift, while a little milk keeps it soft enough to spread evenly in the pan.
Use room-temperature eggs and butter so they blend smoothly. Measure flour lightly and check with a skewer near the end; a deeply browned surface alone does not tell you the center is baked.
Method
Heat the oven to 350°F (180°C). Line an 8-inch round cake pan with parchment. Beat butter and sugar until pale and fluffy, then beat in eggs one at a time.
Whisk flour, baking powder and salt. Fold into the butter mixture with milk and lemon zest until just combined, then spread evenly in the pan.
Bake for until golden and a skewer inserted in the center comes out clean. Cool in the pan for .
Lift onto a rack and cool for . Scatter candied citrus peel over the top before slicing into ten portions.
Forkue tips
- Measure the sugar as 3/4 cup plus 2 tbsp. Scrape the bowl between eggs so the batter mixes evenly.
Storing and reheating
Keep wrapped at room temperature for up to 4 days. Freeze individual slices for up to 2 months and thaw wrapped to keep the crumb soft.
Kitchen gear
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Madeira Cake: FAQ
Does it contain Madeira wine?
No, the cake itself does not require wine. Its flavor here comes from butter, lemon zest and candied peel.
Why did the top crack?
A small central crack is normal as the close-textured batter rises and sets. It does not mean the cake has failed.
How do I store and reheat Madeira Cake?
Keep wrapped at room temperature for up to 4 days. Freeze individual slices for up to 2 months and thaw wrapped to keep the crumb soft.
How long does Madeira Cake take?
About 2 hr in total: 1 hr 10 min prep and 50 min cooking.
What do I need to make Madeira Cake?
The key ingredients are butter, eggs, all-purpose flour, baking powder, milk and lemon, plus pantry basics.
Any tips for Madeira Cake?
Measure the sugar as 3/4 cup plus 2 tbsp. Scrape the bowl between eggs so the batter mixes evenly.
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