Madeira cake
Indulge in the classic taste of a Madeira Cake with our easy-to-follow recipe. Made with buttery richness, zesty lemon, and a hint of cinnamon, this cake is perfect for any occasion. Combine self-raising flour, almonds, and a luscious lemon glaze for a delightful treat. Ready in minutes and bursting with flavor, it's a must-try for all dessert lovers.
- 01 Apr 2024
- Cook time 45 min
- Prep time 20 min
- 8 Servings
- 10 Ingredients
Madeira cake is a classic British sponge that is rich, dense, and subtly flavored with lemon. It's perfect for afternoon tea or as a simple dessert. The cake gets its name from Madeira wine, which was traditionally served alongside it, though the wine itself is not an ingredient in the cake. This recipe takes you through the steps to create this timeless treat, ensuring a moist and flavorful outcome.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 7-inch cake tin with parchment paper.
- In a large mixing bowl, cream together the butter (2/3 cup) and granulated sugar (1/2 cup) until light and fluffy. This should take about 3-5 minutes of mixing with an electric hand mixer.
- Grate the zest of 1/2 a lemon directly into the butter and sugar mixture. Add 1 teaspoon of cinnamon and mix until well incorporated.
- Crack 3 eggs, one at a time, into the mixture, beating well after each addition. Make sure the mixture is smooth and fully combined before adding the next egg.
- Sift in the self-raising flour (1/2 cup) and fold it gently into the batter. Do not overmix.
- Fold in the ground almonds (1/2 cup) until the batter is smooth and well combined.
- Stir in 1 tablespoon of lemon juice to add a fresh citrus flavor to your cake batter.
- Pour the batter into the prepared cake tin and spread it evenly.
- Place it in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the lemon syrup. In a small saucepan, combine 1/2 cup of water with 1 cup of powdered sugar. Heat over medium heat until the sugar is completely dissolved and the syrup is clear. Remove from heat and add a splash of lemon juice.
- Once the cake is finished baking, remove it from the oven and let it cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake is completely cool, drizzle the lemon syrup over the top, allowing it to soak into the cake.
- Once the syrup has set, your Madeira cake is ready to be served. Slice and enjoy with a cup of tea or coffee!
Tips:
- Ensure that the butter is at room temperature before you start mixing. This helps to create a smooth and creamy batter.
- When grating lemon zest, avoid the white pith beneath the yellow skin, as it can add a bitter taste.
- Gently fold in the self-raising flour to retain the cake's light and airy texture.
- To check if the cake is done, insert a skewer into the center. If it comes out clean, the cake is properly baked.
- Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart.
Your Madeira cake is now ready to be enjoyed! The combination of buttery richness and a hint of lemon makes this cake irresistible. Serve it with a cup of tea or coffee, or enjoy it as a dessert. With its simple yet delectable flavors, Madeira cake is sure to become a favorite in your baking repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.61g | 4% |
| Sugar 33g | 33% |
| Fat | |
| Fat 20g | 25% |
| Saturated 9g | 31% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 70mg | 13% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 3.83mg | 4% |
| Vitamin E 2.14mg | 14% |
| Vitamin K 1.49ug | 1% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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