Madeira Cake


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

Preparation Method:

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.