Home Madeira Cake

Madeira Cake

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  • Butter - 175g
  • Caster Sugar - 175g
  • Eggs - 3
  • Self-raising Flour - 250g
  • Milk - 3 tbs
  • Lemon - Zest of 1
  • Mixed Peel - To Glaze

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  • Pre-heat the oven to 180C/350F/Gas 4.
  • Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
  • Cream the butter and sugar together in a bowl until pale and fluffy.
  • Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
  • Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.
  • Fold in the lemon zest.
  • Spoon the mixture into the prepared tin and lightly level the top.
  • Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
  • Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
  • To serve, decorate the cake with the candied peel.

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