Madeira loaf cake

Madeira loaf cake

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(79 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
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  • 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.

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Comments, questions and tips

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


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