Incredibly easy Madeira Cake! A classic British cake flavored with lemon and made in a loaf tin with simple ingredients.
It has a super soft, light texture and zesty, lemony flavor and is perfect for breakfast or afternoon tea! YUM!
Madeira Cake
Similar to pound cake, my lemon Madeira cake recipe is rich, delicious, and SO simple! Above all, my family LOVE it!
I start by creaming the butter and sugar, mixing in the wet ingredients, folding in the dry ingredients, and finally baking. Ta-da, Your cake is ready!
I prefer to flavor my lemon Madeira Cake with fresh lemon juice and zest for better results. I also like to line my loaf tin with parchment paper to take the cake out easily.
Aside from tea and coffee, I like to serve this cake with Medjool Date Shake or Korean Strawberry Milk, and sometimes I top it with Candied Lemon Slices.
You'll Need
“See the recipe card for full information on ingredients and quantities.”
Flour. I use self-rising flour for a soft and fluffy texture.
Ground Almond. With the presence of ground almonds in your cake batter, the loaf cake will become denser, moister and slightly crumblier. However, you may just use all-purpose flour instead.
Lemon Juice and Zest. I like to flavor the loaf cake with lemon juice and zest.
Butter. It gives the cake a light and moist texture.
Caster Sugar. A fine granulated sugar that is easy to dissolve and sweeten the loaf cake.
Eggs. I use 3 large eggs. Eggs allow the batter to rise as well.
Vanilla Extract. For extra flavor.
How to Make Madeira Cake?
One: Preheat your oven to 170°c / 340°f and line a 2lb loaf tin tin with baking paper.
Two: In a mixing bowl, mix together butter and sugar until creamy and fluffy.
Three: Whisk in eggs one by one, and add in the vanilla extract, lemon zest and juice.
Four: Now, fold in the flour, ground almond, and mix until combined.
Five: Pour the batter into the prepared tin and bake for 50-55 minutes.
Six: Allow it to cool on a wire rack for 15 minutes before removing it from the tin.
Storage Tip: I store it in an airtight container for up to 2 days at room temperature or 4-5 days in the fridge.
Why do they call it Madeira cake?
You may be confused about why Madeira loaf cake is called Madeira loaf cake if it did not originate in Madeira Portugal. Well, back in the days, before England served it with tea, people would usually pair the said loaf cake with Madeira wine.
Easy Cake Recipes
- Chocolate Marble Loaf Cake With Sour Cream
- Chocolate Banana Bread
- Coffee Loaf Cake
- Chocolate Chips Zucchini Bread
- Lemon Drizzle Muffins
- Lemon Crunch Cake
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Recipe Card
Easy Madeira Cake
Equipment
- Electric mixer
Ingredients
- 175 G caster sugar
- 175 G Butter , softened
- 3 Large Eggs
- 1 teaspoon Vanilla extract
- 1 Lemon zest
- Juice of half a lemon
- 200 G Self-rising flour
- 50 G Ground almond
Instructions
- Preheat your oven to 170c / 340f, and line a 2lb loaf tin with baking paper.
- In a mixing bowl, mix together butter and sugar until creamy and fluffy.175 G Butter, 175 G caster sugar
- Whisk in eggs one by one, and add in the vanilla extract, lemon zest and juice.3 Large Eggs, 1 teaspoon Vanilla extract, 1 Lemon zest, Juice of half a lemon
- Now, fold in the flour, ground almond, and mix until combined.200 G Self-rising flour, 50 G Ground almond
- Pour the batter into the loaf tin and bake for 50-55 minutes.
- Allow it to cool for 15 minutes before removing it from the tin.
Bonnie says
I used vegetable oil instead of butter, and the cake was perfect.
Alexis says
I liked how simple and delicious this is; I added some nuts for a crunchy texture.
Diana says
The recipe is so easy to follow. Thanks I loved it!
Isabella says
Perfect for my breakfast with a cup of tea.
Eva says
I love it; however, I usually make it with orange.