Madeira loaf cake

Madeira loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(53 ratings)

Prep: 20 mins Cook: 1 hr


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

  • kcal397
  • fat23.6g
  • saturates12.3g
  • carbs39.5g
  • sugars22.6g
  • fibre1.4g
  • protein6.3g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g butter, softened, plus extra for greasing



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

  • 175g golden caster sugar
  • 3 large eggs



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

  • grated zest 1 lemon



    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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th May, 2013
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!
5th May, 2013
Easy and delicious; my kind of baking.
30th Apr, 2013
Yummy little family including myself have a very sweet 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!
25th Apr, 2013
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.
22nd Sep, 2013
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. :)
24th Sep, 2015
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!)
1st Mar, 2013
made this madiera cake the other day it was just fabby doo da
24th Feb, 2013
Just made this - didn't have lemon so just left it out, and had to use a third baking spread as I ran out of butter. Oh and I only had medium eggs! It is DELICIOUS! Will definitely make again with proper ingredients. Great recipe.
22nd Feb, 2013
Lovely taste and texture, v easy, nicer than I expected!
9th Feb, 2013
Just made this cake in a 7inch square tin and it took 55 mins to cook at gas mark 3. It was perfect....lovely flavours and so moist. Going to make another one to take into work.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.