About this recipe:Madeira cake is a classic in its own right, so here is a recipe staying true to that. No bells or whistles, just a gentle sponge cake with whispers of lemon citrus.
175g butter, at room temperature
175g golden caster sugar
175g self raising flour
1 teaspoon lemon juice
zest of 1 lemon
candied lemon peel, to decorate
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4 and grease and line a 20cm cake tin with baking parchment.
In a large mixing bowl, cream together the butter and the sugar until pale and fluffy then beat in the eggs, one at a time until the mixture is smooth. Sift in the flour then mix in the lemon juice and zest. Spoon into the prepared cake tin and smooth the top.
Bake in the preheated oven for 30 to 40 minutes until risen and firm and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin. Once cooled, remove from the tin and place on a serving plate. Decorate with candied lemon peel then slice and serve.