Classic Madeira Cake
A classic for sure but it is no coincidence that this cake has stood the test of time and been on our tables for decades
Ingredients
- zest of one large unwaxed lemon
- 3 extra large room temperature eggs
- 3 tbsp warm whole milk
- 250 gr raising flour sifted
- 175 gr salted butter
- 75 gr golden caster sugar
Instructions
- Preheat the oven to 160c and grease or line a loaf shaped cake tin
- Beat the butter with a stand mixer or electric hand mixer until soft and smooth before adding in the sugar and beating for a further five minutes until light and fluffy
- Use a spatula to scrape down the sides of the bowl
- Beat in the eggs one at a time adding in a tablespoon of flour after each egg to prevent curdling
- Add in one third of the flour followed by a tablespoon of the warm milk and gently mix until combined
- Repeat this process until all the flour has been incorporated
- Add in the lemon zest and a pinch of salt and stir to combine before pouring into the prepared loaf tin
- Smooth the top of the batter then place into the preheated oven for one hour until a toothpick comes out clean when inserted into the centre of the cake
- Once removed from the oven leave to cool for ten minutes in the tin before turning onto a cooling rack to cool completely