Madeira cake

Madeira cake was named after the beverage with which it was traditionally enjoyed back in the 18th century and are loathe to mess with tradition. So, bottoms up!

  • 15 mins preparation
  • 35 mins cooking
  • Makes 8
  • Print


Madeira cake
  • 250 gram butter, at room temperature, chopped
  • 2/3 cup caster sugar, plus extra, for sprinkling
  • grated zest and juice 1 lemon
  • 3 eggs
  • 1 3/4 cup self-raising flour, sifted


Madeira cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line recess of eight mini loaf pans.
  • 2
    In a large bowl, cream butter and sugar together, until light and fluffy. Beat in zest.
  • 3
    Add eggs, one at a time, beating well after each addition. Add a little flour if mixture begins to curdle.
  • 4
    Lightly fold in flour and lemon juice. Spoon evenly into recesses of each pan. Sprinkle with a little extra sugar (about 1 tablespoon).
  • 5
    Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely


MAKES 8 MINI LOAVES This cake can be cooked in a 10 x 20cm loaf pan - allow cooking time of 30-35 minutes. As a variation, sprinkle with slivered almonds before baking, or add a little chopped mixed peel to the mix (about 1/4 cup).

More From Women's Weekly Food