How to Bake a Madeira Cake
The perfect addition to any afternoon tea: the classically British Madeira cake. Light and soft, this cake is the British equivalent of the ‘pound cake’, enjoyed across the pond in the States! A Madeira cake is traditionally flavoured with lemon and almond, perfectly accompanying a cup of tea or coffee. Read below to find out how to easily make this simple, yet tasty, afternoon treat.
- Grated Zest of 1 Lemon
- 175g of Golden Caster Sugar
- 175g of Softened Butter (plus extra for greasing)
- A Few Drops of Vanilla Extract
- 3 Large Eggs
- 50g of Ground Almonds
- 200g of Self-Raising Flour
- 900g Loaf Tin
- Greaseproof Paper
- Electric Hand Whisk
- Wooden Spoon
- Cooling Rack
METHOD: Simply Scrumptious Madeira Loaf Cake
- Preheat your oven to 170°C (150°C fan or gas mark 3) and prepare your equipment by greasing a 900g loaf tin with some butter, around the base and sides. Then, line with greaseproof paper.
- Use an electric hand whisk to beat the sugar and butter together until creamy and light in colour, and no lumps of butter remain. Add the eggs one by one, beating in between, and then add the lemon zest and vanilla extract.
- Next, beat in the flour and ground almonds until you’re left with a thick batter that should drop off a wooden spoon. If it’s too thick to do this, add a splash of milk and beat again.
- Tip your cake batter into the prepared loaf tin and spread the top until even. Put it into the oven and bake for 55 minutes to 1 hour, or until the middle is cooked. Check this by inserting a skewer into the centre and pulling it out to see if it comes out clean.
- Leave the cake to cool for 15 minutes before removing from the tin. Peel away the greaseproof paper and leave to cool completely on a wire rack, before slicing and serving!