Madeira Cake


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Lemon and vanilla flavour this elegant cake. This is a classic cake that will always been greeted with smiles.

Lynn Cole

Serves: 8 

  • 175g butter, at room temperature
  • 3/4 cup caster sugar
  • finely grated rind of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 4 eggs
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 2–3 thin slices glace citron peel, cut into strips
  • 1 teaspoon caster sugar, for sprinkling

Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

  1. Preheat the oven to 180 degrees C. Grease a round 18cm- diameter cake tin and line with nonstick baking paper. Beat the butter with the sugar, lemon rind and vanilla until fluffy, then beat in the eggs, one at a time. Sift in the flour and baking powder and fold in with a metal spoon.
  2. Spread the mixture evenly in the prepared tin and scatter the citron peel on the top. Bake for 1–1 1/4 hours, or until lightly browned and a skewer inserted in the centre comes out clean. Sprinkle with the sugar and leave to cool in the tin on a wire rack.

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