About this recipe:Lemon citrus takes centre stage in this soft and moist lemon Madeira loaf cake ideal for afternoon tea or a Mother's Day celebration.
Makes: 1 lemon Madeira cake
175g unsalted butter, at room temperature
175g caster sugar
3 large eggs
1 teaspoon vanilla extract
220g self raising flour
1 teaspoon baking powder
zest and juice of 1 lemon
1 small pinch ground cinnamon
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 190 C / Gas 5. Grease and line a 900g loaf tin with baking parchment.
In a large mixing bowl, beat together the butter and the sugar until pale and fluffy. Beat in the eggs, one at a time, until well mixed followed by the vanilla extract. Sift in the flour then add the baking powder and mix well. Finally mix in the lemon zest, juice and cinnamon and stir until smooth. Transfer to the prepared loaf tin and smooth the top.
Bake for 1 hour in the preheated oven or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool fully in the tin before removing and slicing.
Avoid opening the oven door to check on the cake until at least 45 minutes is up, this will help to prevent the cake sinking in the middle.
This was a really easy quick recipe to follow - the only issue was that it was too well done on the outside,. although the inside was quite moist. The temperature stated at 190 degrees was too high - I turned it down to 180 degrees but this was still too hot - next time I will bake it on 170 - I have a fan oven - 26 Nov 2015