Madeira loaf cake

Madeira loaf cake

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(28 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 8 slices

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
397
protein
6.3g
carbs
39.5g
fat
23.6g
saturates
12.3g
fibre
1.4g
sugar
22.6g
salt
0.6g

Ingredients

  • 175g butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • 3 large eggs
  • grated zest 1 lemon
  • few drops vanilla extract
  • 200g self-raising flour
  • 50g ground almonds

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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.

Recipe from bbcgoodfood.com, January 2012

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Comments

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minners1's picture

I also had to add some milk. Mine's just come out the oven, looking good so far, and if the bowl licking is anything to go by I can't wait :)

raayan's picture
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Nice fluffy cake ..... wonderful recipe .... easy to cook ..... thk u v much

toritaylor76's picture
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Made this cake yesterday - really delighted with the result, going to make another today as my family demolished it in seconds! We all agreed that whilst lovely and subtle - the lemon flavor could be ramped up a bit so planning to add a little fresh squeezed lemon juice as well as the rind of the lemon to the cake mixture this next time. Still - it was delicious, very pleased indeed :-)

bekkah42's picture
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Just waiting for my cake to cool down. I was really impressed by the result. I needed to add a splash of milk to mine as I thought it was a little too thick. I also cooked mine in a 7" square cake tin and it cooked nicely. It needed an extra 15 mins to what was stated for the round cake suggestion.

I will definitely be amking this again. Especially if it tastes as good as it looks! :)

magicmushroom's picture
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Wow - I just took this out the over about an hour ago and my husband has demolished half of it already! I made it into a lemon drizzle cake by mixing lemon juice and icing sugar, pricking some holes in the cake with a fork and then pouring the lemon icing over. It's divine. The cake is moist and tastes beautiful. I used the zest of 2 small lemons, I might add a little more next time as it's quite subtle. This is a fantastic recipe and so easy to make. YUM!!

lisajo29's picture
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I found this cake had nice flavours especially from the ground almonds, however it seemed a little dry. I've checked a few other recipes and these have sunflower oil in them, which presumably makes it more moist. Not one I will be making again.

minicoopergirl's picture

I have not made this particular recipe, but made Mary Berry's version, not much difference in measurements of ingredients. My cake was done in 30mins, notice the time of this cake is nearly an hour, my cake came out very hard on top, is tis meant to be like this? want to do this version but if its going to come out the same a bit reluctant to do, cant get my head around this one and it seems so easy too? any advice anyone please!

catrionakitson's picture
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This is a lovely cake, I always try Barney's recipes and up to press have not been disappointed! Just the right amount of lemon and so light and moist - delicious! Thank you Barney!

gingernut15's picture
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Has anyone tried making this in two smaller loaf tins?Think I,ll give it a try next time

jilott's picture

Hi, could you tell me what mixture I'd need to make a 7 or 8" round madeira cake?

thanks

whitefiver's picture
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Lovely cake - made a couple of times, and liked by all. Have even turned one into a drizzle cake with lemon juice from the lemon, and caster sugar/

lilymcgonagle's picture

Delicious cake

diself's picture
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Light, delicious and so easy. Right amount of lemon for me. Very more-ish...

flirtinflight's picture
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Delicious, just the right amount of lemon. Very nice and moist. Went down a treat!

tinysparkles's picture
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I used zest of 1 lemon and it definitely was not too lemony for even half the cake qty.. If I made the full qty I would probably use zest of 2 lemons for some zing!!

tinysparkles's picture
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Just made this cake... So easy and delicious!! I halved the quantities thinking that 900g tin was bigger than a loaf tin so I ended up with a perfectly golden half height madeira!! Will definitely make again!

tristan4115's picture
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This cake was very easy to make and the whole family loved it (even the neighbours) I highly recommend this cake and I will definitely make it again :)

wendyp510's picture
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This is a lovely cake very easy to make. I would use slightly less lemon next time. Looked just like the picture!

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