Madeira loaf cake

Madeira loaf cake

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(52 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

  • kcal397
  • 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

    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 eggs
    Eggs

    Egg

    egg

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

  • grated zest 1 lemon
    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

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, questions and tips

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lisajo29
21st Mar, 2012
3.05
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
20th Mar, 2012
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
15th Mar, 2012
5.05
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
10th Mar, 2012
4.05
Has anyone tried making this in two smaller loaf tins?Think I,ll give it a try next time
jilott
8th Mar, 2012
Hi, could you tell me what mixture I'd need to make a 7 or 8" round madeira cake? thanks
whitefiver
7th Mar, 2012
5.05
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
7th Mar, 2012
Delicious cake
diself
15th Feb, 2012
5.05
Light, delicious and so easy. Right amount of lemon for me. Very more-ish...
flirtinflight
12th Feb, 2012
5.05
Delicious, just the right amount of lemon. Very nice and moist. Went down a treat!
tinysparkles
11th Feb, 2012
5.05
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!!

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