Madeira loaf cake

Madeira loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(108 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


  • 175g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
8th Jan, 2013
Very good recipe. It turns out perfect each time. Try orange instead of lemon and equally delicious.
3rd Jan, 2013
Never Made Madeira Cake, needed a good excuse to make one, this was simple (I did use my food processor) and found it moist, subtle flavour & texture, perfect... Agreed, looks just like the picture, happy faces :-)
8th Dec, 2012
Excellent recipe very light all the family enjoyed it
3rd Dec, 2012
Never made madeira cake and decided to make it on mother's request. It was really gorgeous and was so moreish! it was gone in half day. Came out fluffy and came out just like the picture. yum!
23rd Nov, 2012
So easy to make. I change the lemon zest for orange zest and was delightful with a cup of afternoon tea.
5th Nov, 2012
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 :)


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.
Want to receive regular food and recipe web notifications from us?