Madeira cake is ideal when you want something simple and classic. It is also excellent when used in summer trifles or other recipes calling for a sponge cake element.
20 people made this
175g butter, at room temperature
110g golden caster sugar
2 large eggs, beaten
225g plain flour
2 teaspoons baking powder
zest of 1 lemon
1/2 teaspoon almond extract
1 pinch ground nutmeg
2 tablespoons milk
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 170 C / Gas 3 and grease and line a 900g loaf 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 and baking powder then mix in the lemon zest, almond extract, nutmeg and milk. Spoon into the prepared cake tin and smooth the top.
Bake in the preheated oven for 1 hour until risen and firm and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in its tin. Once cooled, remove from the tin and place on a serving plate. Slice and serve.