This lemon Madeira cake recipe is so simple to make and you can whip it up with just a few ingredients. Serve our delicious lemon Madeira cake with a cuppa for the ultimate afternoon relax.
Madeira cake is the perfect afternoon mood-lifter. This classic Madeira cake will take around 1hr and 15 mins to prepare and bake. It’s a real family favourite that you’ll want to make time and time again. This lemon cake serves 6-8 people. Leftovers can be stored in an airtight container or cake tin and are best eaten within 3 days of baking. This cake is just perfect served with a cuppa as an afternoon treat or if you want to serve with for dessert we’d recommend serving it warm with ice cream or with homemade custard.
Like this? You’re going to love Mary Berry’s lemon drizzle cake!
Ingredients
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 250g (8oz) self-raising flour
- Finely grated zest and juice of 1 lemon
- 2-3 thin slices citron peel (optional)
Method
Cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Fold in the lemon zest and juice, and the remaining flour.
Pour the mixture into a 18cm (7in) round cake tin, lined with baking parchment, and level the surface. Bake in the centre of the oven for 25 mins at 180°C (350°F, gas mark 4).
Remove from the oven and place the citron peel slices on the top of the cake, if using. Bake for a further 40-50 mins, or until it’s just firm to the touch in the centre and a skewer comes out clean after being inserted into the middle.
Take out of the oven and leave to cool in the tin for 10-15 mins. Transfer from the tin to a wire rack to cool completely.
Top tip for making Lemon Madeira cake
Top tip: If your Madeira turns stale, you can eat it smothered in hot custard or lightly toasted and served with mature Stilton.
