Madeira cake is a classic British recipe, and does not contain any wine, despite what you may think. Enjoy this lovely cake any time of day. It’s just as good with a cup of tea, as with a glass of Madeira wine.
This is a lovely cake that I grew up with in Scotland.
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Madeira cake in the UK used to be as popular as a chocolate cake is here in the US. I say, “used to be” because I’m no longer living in Scotland, and feel like it may have lost a bit of its popularity since the 60s and 70s. I haven’t seen it in bakeries and tea rooms when I’ve traveled to Britain in recent years. (If you live in the UK, please tell me your thoughts on the current status of Madeira cake in the comments below.)
What is Madeira Cake?
This is a British cake (not Portuguese) that is basically a somewhat heavy sponge cake that’s traditionally served with a glass of Madeira wine. However, tea is now also acceptable.
What Flavor is Madeira cake?
Madeira cake’s traditional flavor comes from lemon rind. Try to buy organic Meyer lemons for this recipe, if you can find them. Sometimes, a bit of candied lemon peel is baked into the top of the cake. If you like lemon cakes, you will love Madeira cake.
Have you tried my Sicilian whole lemon cake?
Why is it Called Madeira cake?
Contrary to what one might think, this cake does not come from Madeira (Portugal), it’s actually named as such because it was traditionally served with Madeira wine, which is similar to Port.
Why Does my Madeira Cake Crack?
Did your cake crack? Great! Madeira cake is supposed to have a traditional crack, along with a bit of a crunch from a sprinkle of sugar before baking!
Madeira Cake Recipe
adapted from Lofty Peak and Mrs. Beeton’s cookbook makes one 8″ cake
FULL PRINTABLE RECIPE BELOW
Preheat the oven to 350˚F (175˚C)
Make the Cake Batter
Sift the flour, baking powder and salt and set aside.
Cream the butter and sugar together until light and fluffy.
Add one egg at a time, clearing after each addition. Then add a heaping tablespoonful of flour after adding 2 eggs (this will help the batter not to curdle). Repeat after another 2 eggs.
After the 5 eggs have been incorporated, add the grated lemon rind, and then the remaining flour mixture.
Fold in the flour gently. As you can see, it’s quite a dry cake batter, so if yours looks like this, don’t panic.
Keep folding until the flour is evenly mixed in, and the batter is smooth. However, as you can see, it is much heavier than a standard sponge or cake batter
Bake the Cake
Spread the cake batter into a prepared 8″ springform pan. Sprinkle the top with the teaspoon of sugar.
Bake for about an hour and 15 minutes, or until a cake tester comes out dry when placed into the center of the cake. Allow to cool in the tin for about 15 minutes, then remove and place on a cooling rack to cool completely before serving.
Serve with Madeira Wine or Tea
Cut into wedges or slices, and serve with your choice of beverage.
Madeira Cake (A Classic British Cake)
A classic British cake flavored with lemon rind and traditionally served with Madeira wine, although tea is also acceptable.
Ingredients
- 2 sticks (225 g) unsalted butter
- just under 1 c (200 g) sugar
- 5 eggs
- 2 ½ c (312 g) all purpose (plain) flour
- 2 tsp baking powder
- pinch of salt
- grated rind of one organic lemon
- ½ tsp sugar
Instructions
Preheat the oven to 350˚F (175˚C)
Make the Cake Batter
- Sift the flour, baking powder and salt and set aside.
- Cream the butter and sugar together until light and fluffy.
- Add one egg at a time, clearing after each addition. Then add a heaping tablespoonful of flour after adding 2 eggs (this will help the batter not to curdle). Repeat after another 2 eggs.
- After all the eggs have been incorporated, add the grated lemon rind, and then the remaining flour mixture.
- Fold in the flour gently. It's quite a dry cake batter, so don't panic if you think it's turning into a dough.
- Keep folding until the flour is evenly mixed in, and the batter is smooth. Remember, it is much heavier than a standard sponge or cake batter
Bake the Cake
- Spread the cake batter into a prepared 8" springform pan. Sprinkle the top with the teaspoon of sugar.
- Bake for about an hour and 15 minutes, or until a cake tester comes out dry when placed into the center of the cake. Allow to cool in the tin for about 15 minutes, then remove and place on cooling rack to cool completely before serving.
Serve with Madeira Wine or Tea
- Cut into wedges or slices.
- Serve with your choice of beverage.
Notes
- I highly recommend using a scale to weigh the ingredients for best results.
- This cake will stay fresh for at least 4 or 5 days at room temperature if kept in an airtight container. It also freezes beautifully.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 142mgSodium: 149mgCarbohydrates: 21gFiber: 0gSugar: 20gProtein: 3g
Nutrition information is only estimated.
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I love this cake. Always enjoy to read your content. Looks so simple and tasty cake. Thanks for sharing it.
I love this cake. This is looking so delicious and yummy. I really enjoy this reading. Thank you for sharing it.
Just the thing I’d love to accompany my morning coffee. And the recipe looks simple enough that even a non-baker like myself could manage it.
Beautiful, Christina. I don’t believe I have tried this cake before. I love Madeira wine, and who wouldn’t be happy to pair it with cake!? Love it! :-) ~Valentina
One of my favorite cakes. Have had it w. fresh peaches, cream or custard, Can I use this recipe in a bread machine? Thks
Hi Dorothy, I’ve never made a cake in a bread machine, and wouldn’t recommend it. The bread machine can’t beat the ingredients as needed. Either a stand or hand mixer, or by hand is what I recommend. Let me know how it turns out.
When I went our home page last evening to get the salmon cakes recipe (they were fantastic!), I saw this Madeira cake en route and knew I’d be here this morning reading about it. It looks so good – the simplicity is so appealing! Can’t wait to try it!
I think it’s a cake you’d enjoy, David!
Thank you so much for publishing this recipe, as this cake is a classic and deserves not to be forgotten. I have very fond memories of baking this with my mother when I was seven (1965). It was the first cake I ever baked and that recipe came out of her old Bero flour cookery book, which I still have, and involved margarine, which is now a blast from the past and best forgotten!
Sadly, I lost my mother in September, when she was 97. I made Madeira cake recently in her honour. I am looking forward to trying your recipe, which looks great (real butter!).
I’m so sorry to hear about the loss of your mother, Heather. I think you’ll really like this butter version. I told my parents that it tastes like Scotland (funny how food and scents can remind us of places). Let me know how you like it.
I have heard so much about this cake but never gave it a try in my kitchen. The citrus touch and that crunch makes it sound like a winner. My family is going to love this!
Lovely cake, hope the family likes it!