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Madeira loaf cake

Madeira loaf cake

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(40 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Cuts into 8 slices
A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories397
  • fat23.6g
  • saturates12.3g
  • carbs39.5g
  • sugars22.6g
  • fibre1.4g
  • protein6.3g
  • salt0.6g
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Ingredients

  • 175g butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • grated zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • few drops vanilla extract
  • 200g self-raising flour
  • 50g ground almond

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Method

  1. 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.

  2. Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

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Comments (47)

peppi2016's picture
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this was very easy to make - mine was done in 30 minutes though

Barneys baking's picture
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Just made this.. Wow! it looks exactly like a bought one. I'm so proud,, tastes AMAZING. I only made a 1lb loaf as it was the only tin I had, but I'm going to buy a 2lb tin & do another one. Delicious with a latte at lunchtime :-)

Pixietigerlily's picture
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Totally delicious and really easy to make, my best madeira cake to date. Thanks for posting the recipie, Barney!

bandcamper's picture
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Inspired by Great British Bake Off I decided to give Madeira cake a try. Very easy recipe, and delicious result. I cooked it for 70 minutes in total (in fan assisted oven at 150C) and it was just perfect. Demolished in minutes by my husband and children, will definitely be making it again.

NinaKaye's picture
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An absolutely lovely cake and so easy to make.

vintagemunchkin's picture

So delighted with this! Was moist, dense and delicious, wih just the right amount of lemon. My fella put away 3 doorstops in one sitting. It rose beautifully and looked v impressive! Will definitely make again...

Looney76's picture
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This is the first madeira cake I have made and it turned out perfectly. I have made it in a square tin and baked for less. Going to make another one to make another layer to sandwich together as its for a birthday cake. Perfect taste and I lovely moist texture. Thanks for the great recipe :) xx

Frantic Flapjack's picture
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Easy to make. Mine took about 10 minutes more than the recipe stated. Tastes lovely and keeps well.

burlesquecakegrl's picture

I only made thus cake to use as a base for an apple & ginger Queen of Puddings !
I'd only ever had shop-bought Madeira cake before, & was never impressed. Always thought of it as dry & a bit bland, the sort of thing your granny would serve up during a boring visit !
But my goodness am I converted ! This cake is simple to make & absolutely GORGEOUS !!! Light, moist & with a fantastically delicate flavour. A real English afternoon tea classic.
By the way, I managed to grab just enough of it to make that Queen of Puddings...Thanks so much for this fab recipe Barney. Just about to make another one right now.
Will be using slightly less lemon zest - perhaps half a lemon this time - at the request of my husband, who thinks it's (quote) "a bit too lemony" !!

vintagemunchkin's picture

I totally agree! I thought I'd have a go at it, but was worried I'd end up with some dusty loaf! In actual fact it was deliciousness personified. My boyfriend devoured 3 doorsteps in one sitting!

jimiskewl's picture

Nice easy cake that everyone liked. Mine took 10 mins more than suggested and I've got a fan oven.

KonstantinaK's picture

I made this cake yesterday and it was delicious! I can't stop eating! It is the definition of cake!

cathbellamy's picture
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This is outstanding. I used really good quality butter and duck eggs to make it really special and added the juice of 1/2 a lemon. It needed about 10 mins more cooking than suggested. Really good. Yum!

bluemoons2013's picture
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Easy and delicious; my kind of baking.

clkitchen's picture
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Yummy little loaf......my family including myself have a very sweet tooth......so I squeezed some lemon juice and added it to icing sugar to Make a lovely zingy frosting on the cake and grated on some extra lemon zest to finish! So so so good!

thomasross's picture

I made this cake yesterday, and added coconut instead of the ground almonds, and added some cherries, I baked it in a round cake tin, then I iced it with plain icing and sprinkled with coconut, it went down a treat and all my friends asked for the recipe.

vix-stix's picture

Please can you tell me your secret for your cherries not sinking. I've tried & tried, but every time my cherries make a layer at the bottom of the cake. Thank you. :)

jules878's picture

When I was very young child my mother taught me to make fruit cakes, and I spent many afternoons at elderly relatives houses making said item for them. (Evidently this was good way of getting rid of very precocious child for protracted periods of time!)

I was taught that to prevent one's Glacé Cherries one should...
a) rinse them - to get sticky gunk off under tap (the sticky gunk helps them to sink!), and dry thoroughly with kitchen paper/tea towel;
b) quarter them;
c) dust them in flour.

Then your (quartered and dusted) cherries will equally distributed throughout. No sinking.

Although precocious I've always followed these instructions and never been disappointed. Never tried with whole cherries (I really should rebel one day), but I guess following (a) and (c) would be the way to go, and see how this works?

Good luck! (And let me know how it goes!)

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Questions (2)

nannysandra's picture

do you think this could be baked used a brownie tin tray and how long would I bake it for?

goodfoodteam's picture

Hi nannysandra thanks for your question. That really depends on the dimensions of the tin - but, assuming your tin is shallower it would be a good idea to reduce the temperature check it after the first 20 mins. We haven't tested baking this recipe in a shallower tin so we cannot guarantee perfect results, do let us know how you get on.

Tips (2)

nikki56's picture
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Could the people who maintain this website please add a way of adding, changing ingredients, or adding comments on my saved recipe.

nikki56's picture
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I used coconut instead of almonds and added 10g of dried pineapple soaked in Malibu.

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