The best madeira cake recipe that is easy, delicious and trusted! This traditional madeira cake is light, soft, moist with a firm texture. Perfect for everyday baking or carved and decorated for occasions.
1Zest of wholeOrange or Lemon (for orange or lemon madeira cake)
For 8" round madeira cake, double this recipe and share cake batter in two 8 inch cake pan.
Instructions
Make sure all of your ingredients are at room temperature.
Rub butter in the cake pan and line with baking paper/parchment paper. Set pan aside.
In a mixing bowl, add in butter and sugar then use mixer to mix till batter is light and fluffy. Break eggs in a seperate bowl (i like to do this so incase there's any bad egg in the batch, you wouldn't have ruined your batter).
Add milk, lemon or orange or vanilla flavouring to the eggs and whisk. Add the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
Add flour in the batter and mix with spatula. Fold in till incorporated.
Pour cake batter in lined cake pan and place in pre heated oven. Bake at temperature of 170C for 45 minutes or till cake tester comes out clean.
Turn cake onto cooling rack and leave to cool.
Slice cake and enjoy.
Notes
Important details in the post. If you haven’t read the post before jumping to the recipe, do go back and read so you don’t miss out on the details.LEMON MADEIRA CAKE RECIPEFor lemon madeira cake, use the ingredients and directions in this post but where the ingredient list indicated flavouring, use lemon flavoring (lemon extract) and zest of whole lemon.*For 8" round Madeira cake, double this recipe and share cake batter in two 8 inch cake pan.Tips
Remember to preheat the oven before putting the cake batter in the oven. If using a conventional oven, preheat at a temperature of 170C/ gas mark 3 and for fan oven it's 150-160C.
Put cake pans and bake the cake in the middle of the oven for best heat distribution.
Fold the flour in with a spatula (as recommended in the directions) rather than using a hand mixer.
Don't overmix batter once the flour has gone in or you might end up with dense cake.
Put the batter in the oven immediately.
You can add any type of flavouring like orange, lemon, nutmeg.
Do not open the oven in the first 20 minutes while the cake is baking. This might cause the cake to sink in the middle. You can open towards the end of baking time to check for doneness