Madeira cake
Madeira cake is a classic British sponge cake. Gently flavoured with lemon and almonds it’s perfect served with a cup of tea.
Madeira cake is a classic British bake, typically enjoyed with a glass of Madeira (or perhaps just a cup of tea!)
This Madeira loaf is such a simple bake, made with mostly store cupboard ingredients so it’s perfect when you want to rustle up something sweet to go with your afternoon tea or as an after school treat.
It’s got a texture that’s slightly denser than a traditional sponge cake, so it’s also great if you want to stack or carve a cake for a birthday or special occasion.
How can kids help make the Madeira cake?
This Madeira cake is a great bake for kids. It’s really simple and made with mostly store cupboard ingredients.
There are lots of steps kids can get involved in including measuring and mixing everything together. The recipe includes a few eggs so they can practice their egg cracking shells, an essential skill for any young baker.
As a really simple, classic bake, there’s no fancy decorating involved, which means there’s no tricky piping to get to grips with.
What’s the difference between a Madeira cake and a sponge cake?
A Madeira cake is similar to a plain sponge cake but has a slightly denser texture. It’s texture makes it ideal if you want to carve it into a specific shape.
Madeira cakes are a traditional bake in the UK, but in the USA you’ll find it most similar to a pound cake.
Is there Madeira in Madeira cake?
No. A Madeira cake isn’t from Madeira either. It gets it’s name because it was traditionally served with a glass of Madeira which is a fortified wine similar to port.
How do you store Madeira cake?
A Madeira cake will keep in an air tight container for a few days, although it is at it’s best on the day it’s made.
If you want to keep it for longer, you can freeze it for up to three months. To freeze it, wrap it well in cling film and pop it in a freezer bag. Make sure you defrost it fully before you serve it.
What can I use if I don’t have any self raising flour?
If you don’t have any self raising flour you can swap it for an equal amount of plain or all purpose flour and add 1 ½ tea spoons of baking powder.
What can I use if I don’t have golden caster sugar?
If you don’t have any caster sugar you can swap it for an equal amount of regular caster sugar.
What size is a 2lb loaf tin?
Dimensions of a 2lb or 900g loaf tin will vary slightly, but are generally about 24cm x 14cm x 6.5cm (9.5 x 5.5 2.5 inches). If you want to check the size of your tin, but don’t have a ruler you can fill it with water then pour the water into a measuring jug. A 2lb tin should hold at least 1.2 litres.
If you only have smaller tins, for this recipe, you’re best to fill each tin with half the mixture and adjust the baking time down.
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Can I make this in a cake tin rather than a loaf tin?
Yes, if you want to make a 8 inch round cake, double the recipe and shorten the baking time to approximately 25-30 minutes.
Similar recipes
If you liked this Madeira cake you might also want to try one of these delicious classic bakes:
Ginger loaf cake
Treacle sponge
Lemon and blueberry loaf
Fruit loaf
Caramel and apple loaf
Lemon drizzle cake
Madeira cake
Tea loaf
Raspberry and white chocolate loaf cake
Orange drizzle cake
Carrot loaf cake
Useful equipment
You might need the following baking tools/gadgets to make thos Madeira cake:
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
2 lb loaf tin
Wire rack
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Ingredients
175g butter
175g golden caster sugar
3 eggs
zest of 1 lemon or orange
1 teaspoon vanilla extract
200g self raising flour*
50g ground almonds
2 – 3 tablespoons whole milk
* If you don’t have self raising flour, swap it for an equal amount of plain/all-purpose flour and add 1 tsp of baking powder.
How to make a Madeira cake
Preheat your oven to 170C / 150C Fan / 340F and grease and line a 2 lb loaf tin with baking or greaseproof paper.
We often find it easiest to add a strip of baking paper the width of our tin in one direction before adding another strip going the other way. If you leave some overhanging the edge it makes it easier to remove the loaf once it’s finished baking.
Cream the butter and sugar together
Get your kids to measure out the butter and the sugar and add them to a large mixing bowl or a free-standing mixer. Your butter needs to be soft so that it mixes in. If yours isn’t cut it into a few pieces and pop it in the microwave for a few seconds to soften it, but not long enough for it to melt.
Using hand held mixers, the k-paddle of your mixer or even wooden spoons, beat the butter and sugar together for a few minutes until they are light and fluffy.
Add the eggs
Get your kids to crack the eggs into a small bowl one at a time. We never add ours straight in, just in case any shell goes in. If/when it does simply fish it out with a larger piece of shell or a teaspoon. It will stick to that better than it will your finger.
Add the eggs, one at a time, to your mixing bowl. Mix them in, in between each addition. Your mixture will be quite sloppy at this point.
Add the lemon zest and vanilla extract
If your children are old enough, get them to help zest the lemon. Add that along with the vanilla to your mixing bowl.
If you have young children you might need to hold the measuring spoon steady while they pour in the vanilla or vice versa.
Mix the zest and vanilla into the batter.
Add the flour and almonds
Measure out the flour and ground almonds and add them to your mixing bowl. Gently mix them in until they have just combined. Try not to over mix it.
If you find the batter too thick at this point, add 2-3 tablespoons of milk. You want the cake batter to be runny enough to fall of your spatula or beater.
Bake the Madeira cake
Spoon or pour the batter into your prepared loaf tin and spread it into each corner with a spatula, the back of a spoon or a small palette knife.
Bake the Madeira loaf for 50-60 minutes It’s ready when a skewer or sharp knife inserted into the middle comes out clean.
If you find the top of the loaf is browning too much before it is ready, loosely cover it in foil for the last 10 minutes or so while it finishes baking.
Remove the Madeira loaf from the oven and leave it to cool in the tin for 10-15 minutes, then turn it out and leave it on a wire rack to cool completely .
Serve and enjoy.
Madeira cake
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- 2 lb loaf tin
- Wire rack
Ingredients
- 175 g (¾ cup) butter
- 175 g (¾ cup) golden caster sugar
- 3 eggs
- zest of 1 lemon or orange
- 1 teaspoon vanilla extract
- 200 g (1 ¼ cup) self raising flour
- 50 g (½ cup) ground almonds
- 2 - 3 tablespoons (40ml) whole milk
Instructions
Preheat your oven to 170C / 150C Fan / 340F and grease and line a 2 lb loaf tin with baking or greaseproof paper.
Cream the butter and sugar together
- Measure out the butter and the sugar and add them to a large mixing bowl or a free-standing mixer.Using hand held mixers, the k-paddle of your mixer or even wooden spoons, beat the butter and sugar together for a few minutes until they are light and fluffy.
Add the eggs
- Add the eggs, one at a time, to your mixing bowl. Mix them in, in between each addition. Your mixture will be quite sloppy at this point.
Add the lemon zest and vanilla extract
- Zest the lemon. Add that along with the vanilla to your mixing bowl.Mix them both in.
Add the flour and almonds
- Measure out the flour ground almonds and add them to your mixing bowl. Gently mix them in until they have just combined. Try not to over mix it.
- If you find the batter too thick at this point, add 2-3 tablespoons of milk. You want the cake batter to be runny enough to fall of your spatula or beater.
Bake the Madeira cake
- Spoon or pour the batter into your prepared loaf tin and spread it into each corner with a spatula, the back of a spoon or a small palette knife.
- Bake the Madeira loaf for 50-60 minutes It's ready when a skewer or sharp knife inserted into the middle comes out clean.If you find the top of the loaf is browning too much before it is ready, loosely cover it in foil for the last 10 minutes or so while it finishes baking.
- Remove the Madeira loaf from the oven and leave it to cool in the tin for 10-15 minutes, then turn it out and leave it on a wire rack to cool completely .
Notes
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If you liked this Madeira cake you’ll love our other loaf cakes as well as our favourite easy bakes for kids.
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