Madeira Cake Recipe

Madeira CakeFollow our simple steps for making a classic Madeira cake. Whip up a soft, buttery treat that's perfect for afternoon tea.


  • 175g/6oz butter, at room temperature
  • 175g/6oz caster sugar
  • 3 free-range eggs
  • 250g/9oz self-raising flour
  • 2-3 tablespoon milk
  • 1 lemon, zest only
  • 1-2 thin pieces of candied citron or lemon peel, to decorate


  • Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
  • Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of flour with the last egg to prevent the mixture curdling.
  • Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
  • Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
  • Remove from the oven and set aside to cool in the tin for 10 minutes and then turn it out on to a wire rack and leave to cool completely.
  • To serve, decorate the cake with the candied peel.

Let us know how your cake turns out and post a photo on our Facebook page.


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