Madeira Loaf Cake

This is a cake I have always loved - it is a simple but tasty cake and perfect for any afternoon tea. It is also delicious served with fresh fruit and clotted cream!

Contrary to what you may think this cake doesn't originate from Portugal, it is named because it was traditionally served with Madeira wine.

It is a denser cake than a Victoria sponge and has the legendary crack across the top of the cake.

Jump to recipe

Start by pre-heating the oven to 180 degrees centigrade (160 fan) Gas mark 4 and grease and line a 2lb loaf tin.

In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.

Add the eggs one at a time and mix until fully incorporated before adding the next egg.

Once all the eggs are incorporated add the flour, ground almonds, milk and lemon zest and mix.

Put the mixture in the prepared tin and level with a small spatula.

Bake in the pre-heated oven for 60 minutes or until a cake tester comes out clean.

Leave the cake to cool slightly in the tin then place on a wire baking rack to cool completely.

Madeira Loaf Cake

Sarah’s servings: 10

Sarah’s skill: Easy

Baking time: 60 minutes

Ingredients:

235g Soft Unsalted Butter

235g Caster Sugar

4 Large Eggs

265g Self Raising Flour

70g Ground Almonds

3 Tbsp Milk

Zest of 1 Lemon

Method:

1. Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and grease and line a 2lb loaf tin.

2. In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.

3. Add the eggs one at a time and mix until fully incorporated before adding the next egg.

4. Once all the eggs are incorporated add the flour, ground almonds, milk and lemon zest and mix.

5. Put the mixture in the prepared tin and level with a small spatula.

6. Bake in the pre-heated oven for 60 minutes or until a cake tester comes out clean.

7. Leave the cake to cool slightly in the tin then place on a wire baking rack to cool completely.

Equipment Used

Download recipe card

Sarah’s extra slice……

This cake freezes really well.

With the remaining lemon you can use the juice to make buttermilk and make my delicious fruit scones.