Madeira Cake is a beautifully simple, classic British sponge known for its tight, fine crumb and gentle lemon flavour. This cake has a soft, buttery texture with a slight dome on top, making it ideal for slicing and serving with tea or coffee. It’s a dependable, elegant bake that feels comforting yet refined.
The recipe uses straightforward ingredients, easy mixing, and produces a cake that stays moist and flavourful for days. If you enjoy traditional home-baked classics, this Madeira cake is the perfect treat.
- 20cm round cake tin
- Baking parchment
- Mixing bowl
- Hand whisk or electric whisk
- Grater for zest
- Cooling rack
- 175g softened butter
- 175g caster sugar
- 3 large eggs
- 225g self-raising flour
- Zest of 1 lemon
- 1 tbsp lemon juice
- ½ tsp baking powder
- 2 tbsp milk
- few drops vanilla extract
Optional Topping
- A strip of lemon peel for traditional decoration
- Icing sugar for dusting
Step 1: Prepare the cake tin
Line a 20cm tin with baking parchment and lightly grease the sides to ensure an even release after baking.
Step 2: Preheat the oven
Heat your oven to 160°C (fan) or 180°C (conventional). Madeira cakes need steady, even heat for the perfect dome.
Step 3: Cream butter and sugar
Beat the softened butter and caster sugar together until pale, creamy, and light. This step helps the cake rise properly.
Step 4: Add the eggs
Add eggs one at a time, mixing well after each addition to prevent curdling. Stir in the lemon zest and lemon juice for flavour.
Step 5: Fold in the dry ingredients
Add the self-raising flour and baking powder, folding gently until smooth. Stir in the milk to loosen the mixture slightly.
Step 6: Fill the tin
Spoon the mixture into the prepared tin and level the surface. Place a lemon peel strip on top if you want a classic Madeira finish.
Step 7: Bake the cake
Bake for 30–40 minutes, or until golden and risen. A skewer inserted into the centre should come out clean.
Step 8: Cool the cake
Allow the cake to cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
What I Got Wrong (And How I Fixed It)
- Cake was too dense – Creamed butter and sugar for longer
- Top cracked too much – Reduced oven temperature slightly
- Batter felt stiff – Added a splash of milk for smoothness
- Flavour felt mild – Increased lemon zest for brightness
Expert Tips to Make Perfect Madeira Cake
- Cream the butter and sugar thoroughly for the perfect rise
- Use room-temperature eggs for smooth mixing
- Fold gently to avoid tightening the crumb
- Do not open the oven early to prevent sinking
- Bake on the middle shelf for even heat
- Level the batter for a perfect dome
- Let the cake cool fully for the cleanest slices
How to Store Leftover Madeira Cake
- Store in an airtight container for 3–4 days
- Refrigerate in warm climates to keep it firm
- Freeze whole or sliced for up to 3 months
- Thaw at room temperature for the best texture
How to Reheat Madeira Cake
- Microwave slices for 5–6 seconds to refresh
- Warm in a low oven at 140°C for a few minutes
- Avoid overheating, as it may dry out the sponge
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