Classic Madeira Cake

This Classic Madeira Cake is simple, buttery, and wonderfully soft, with a fine, tender crumb and a subtle hint of fresh lemon. Despite its name, Madeira cake is a traditional British bake, known for its slightly firm yet moist texture that makes it perfect for slicing and serving with tea or coffee.

Fresh lemon zest lifts the rich buttery flavour without turning it into a strongly lemon-flavoured cake, while a little vanilla adds warmth. It is an easy everyday bake that needs no frosting or elaborate decoration—just a beautifully golden crust and a soft, buttery centre.

Servings: 8-10 - Prep: 20 min - Cook: 42-50 min - Total: About 1 hour 10 minutes + cooling

Ingredients

For the Cake

• 125 g unsalted butter, softened (½ cup + 1 tbsp)

• 125 g caster sugar (about ⅔ cup)

• Zest of 1 unwaxed lemon

• 2 large eggs, at room temperature

• 1 tsp vanilla extract

• 150 g plain flour (1¼ cups all-purpose flour)

• 1¼ tsp baking powder

• ¼ tsp fine salt

• 20-30 ml whole milk, at room temperature (4-6 tsp)

Instructions

1. Prepare the Oven and Tin

Preheat the oven to 170°C conventional / 150°C fan / 340°F. Grease a loaf tin and line the base and two long sides with baking paper, leaving enough paper extending above the sides to help lift the cake out after baking.

2. Combine the Dry Ingredients

Add the plain flour, baking powder, and salt to a medium bowl. Whisk thoroughly so the baking powder is evenly distributed throughout the flour. Set aside.

3. Cream the Butter, Sugar and Lemon Zest

Place the softened butter, caster sugar, and finely grated lemon zest in a large mixing bowl. Using an electric hand mixer, beat for 3-4 minutes, until the mixture is noticeably paler, lighter, and fluffy. Stop once or twice to scrape down the sides and bottom of the bowl so everything mixes evenly. Creaming the butter and sugar properly helps give the finished cake its soft, fine crumb.

4. Add the Eggs

Add the eggs one at a time. Beat for about 30 seconds after each addition, allowing the first egg to become fully incorporated before adding the second. If the mixture begins to look curdled when adding the second egg, add 1 tablespoon of the measured flour and continue mixing gently.

5. Add the Vanilla

Pour in the vanilla extract and mix briefly until combined.

6. Add the Dry Ingredients

Add the dry ingredients in two additions. Fold gently using a spatula until almost combined before adding the second portion. Avoid vigorous mixing once the flour has been added, as overmixing can make the cake dense.

7. Adjust the Batter with Milk

Add approximately 20-30 ml of the room-temperature milk and gently fold it through the batter. The finished batter should be thick but soft enough to fall slowly from the spatula in a heavy ribbon. If it still feels very stiff, add a little more milk, a teaspoon at a time. You may not need the full 30 ml.

8. Fill the Tin

Transfer the batter to the prepared loaf tin. Spread it evenly and smooth the surface gently with a spatula.

9. Bake

Bake for 42-50 minutes. Begin checking the cake after approximately 40 minutes.

The Madeira cake is ready when:

• The top is golden.

• The centre springs back lightly when touched.

• A skewer inserted into the middle comes out clean or with a few fine crumbs.

If the top is becoming too dark before the centre is fully baked, loosely cover the cake with foil for the final 10 minutes.

10. Cool

Leave the cake in the tin for 15 minutes after baking. Use the baking paper to carefully lift the loaf from the tin. Remove the paper and transfer the cake to a wire rack. Allow it to cool completely before slicing.

11. Serve

Cut the Madeira cake into thick slices and serve as it is. Its buttery flavour and subtle lemon aroma make it especially good with tea or coffee, although it can also be served with fresh berries or a spoonful of crème fraîche for a simple dessert.

Tips and Tricks

✅ Make sure the butter is properly softened before you begin. It should give slightly when pressed but should not look melted or oily.

✅ Use room-temperature eggs and milk. Cold ingredients can cause the butter mixture to curdle.

✅ Beat the butter, sugar, and lemon zest for the full 3-4 minutes to incorporate enough air for a light crumb.

✅ Add the eggs one at a time rather than all at once.

✅ If the mixture starts to curdle after adding the eggs, mix in a tablespoon of the measured flour.

✅ Grate only the yellow outer layer of the lemon. Avoid the white pith underneath, which can taste bitter.

✅ Add the milk gradually. The batter should remain fairly thick rather than becoming runny.

✅ Fold the flour gently and stop mixing as soon as everything is combined.

✅ Begin checking the cake at 40 minutes because loaf tins and ovens can vary considerably.

✅ Do not wait for the cake to become dry before removing it from the oven. A skewer with a few fine crumbs is perfectly fine.

✅ If the surface is browning too quickly, loosely cover it with foil rather than reducing the oven temperature.

✅ Madeira cake is delicious on the day it is baked, but the flavour and texture are also excellent the following day.

✅ Store the cooled cake in an airtight container at room temperature for up to 4 days.