Madeira Cake
This classic Madeira Cake is a simple British sponge with a rich buttery flavour and a delicate hint of lemon (or vanilla). With its dense, tender crumb, it is perfect for slicing and serving with a cup of tea. An easy, traditional UK bake that works just as well on its own as it does topped with icing, buttercream or fondant for a celebration cake.
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Servings: 12 slices
INGREDIENTS
- 150 g Soft Margarine (or Butter) (at room temperature)
- 150 g Caster Sugar
- 3 Free-range Eggs (at room temperature; see Egg Size note below)
- 225 g Self-raising Flour
- ½ tsp Lemon Extract or Vanilla Extract (whichever preferred; optional)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 180°c (160°c, Gas Mark 4 or 350°F). Grease and line a deep 18cm (7-inch) cake tin with greaseproof paper and set aside.
- In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is mixed through before adding the next. Don’t worry if the mixture appears to curdle - this will remedy itself once the flour is added.
- Add the lemon or vanilla extract (if using) and mix through.
- Sift in the flour and gently fold to create a thick batter. Spoon the batter into your pre-lined tin and bake in your pre-heated oven for 40-45 minutes, until risen, golden in colour, and a skewer inserted comes out clean.
- Leave to cool in the tin for around 15 minutes, then transfer to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 225g (1⅔ cups) plain flour and 3 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-Raising Flour Ingredient Guide.
Substitutions:
- Margarine: I use a soft baking margarine for sponge cakes as I find them to be more predictable and give a lovely light sponge. But butter can be used instead, if you prefer – just make sure it is very soft before you start.
- Lemon: Traditional Madeira cake includes lemon zest for a gentle citrus flavour, but I prefer to use a dash of lemon extract - purely so I don't have to worry about having lemons handy (I never do). Vanilla is also a popular choice.
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