250g (9 oz) softened Stork or unsalted butter
250g (9 oz) caster sugar
Grated zest and juice of 2 lemons
4 eggs - 250g (9 oz)
50g (2 oz) milk
225g (8 oz) self-raising flour
110g (4 oz) plain flour
Grease the cake tin and line with silicone or greaseproof paper.
Cream the butter and sugar together in a bowl until pale and
Add the eggs, one at a time, beating the mixture well
between each one. Stir in the lemon zest and juice.
Gently fold in the rest of the flour and add the milk - the mixture
should fall gently off the spoon.
Spoon the mixture into the tin and level the surface.
Bake in a preheated oven at 170C / 150C fan for 1 hour.
Let the cake cool in the tin before turning out.
Wrap in greaseproof paper and store in a cool dark place.
Cost - £1.61 for ingredients - Tesco website 26/11/14
Madeira cake is a good all round firm cake - probably best eaten with tea.
If you want a celebration cake to cover with sugarpaste then you're probably better off with Pound Cake.
It almost always splits on top - nothing to worry about.
Top tip -
Place a chopping board on top of your cakes when they come out of the oven for a neat flat top - leave it there for just a few minutes and then take them out of the tin - cool as normal.