Madeira cake

Name: Madeira cake
Total time: 2 h 29 min
Yield: 9 servings
Ingredients: 10 g Unsalted butter; 225 g Unsalted butter; 225 g Caster sugar; 2 piece Lemon; 4 piece Egg; 225 g self-raising flour; 75 g Plain flour; 2 tbsp Milk; 40 g candied citron peel

2 hr 29 min · 18 min active · makes ~1.2 kg · Medium

A classic British butter cake with a tender, close crumb and bright lemon flavour, topped with strips of candied citron peel. Simple to make and keeps well.

See more →

Madeira cake

A classic British butter cake with a tender, close crumb and bright lemon flavour, topped with strips of candied citron peel. Simple to make and keeps well.

See more →

TOTAL TIME

2 hr 29 min

ACTIVE TIME

18 min

QUANTITY

~1.2 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/8

Tools0/21

Ingredients

0/8 gathered · 9 servings

235g

225g

2piece

4piece

225g

75g

2tbsp

40g

#	Quantity	Notes	State
1	235g	—	—
2	225g	—	—
3	2piece	—	—
4	4piece	—	—
5	225g	—	—
6	75g	—	—
7	2tbsp	—	—
8	40g	—	—

Tools

23 items

Serveware

1 item

Procedure

30 steps

1 of 30

Turn the oven to 170 °C and let it heat fully.

170°C

⏱ 15 min

2 of 30

Rub 10 g of the butter over the inside of a 900 g (2 lb) loaf tin, about 21 × 11 cm, with kitchen paper.

Unsalted butter · 10 g

⏱ 30s

3 of 30

Line the base and long sides with baking paper.

⏱ 1 min

4 of 30

Put 225 g of soft butter in the large mixing bowl.

Unsalted butter · 225 g

⏱ 10s

ResultUnsalted butter

5 of 30

Add the caster sugar.

Caster sugar · 225 g

⏱ 10s

ResultUnsalted butter and caster sugar

6 of 30

Beat with the hand mixer for about 5 minutes, until pale and fluffy.

⏱ 5 min

ResultPale creamed butter and sugar

7 of 30

Put the lemons in the colander.

Lemon · 2 piece

⏱ 5s

ResultLemon

8 of 30

Scrub the lemons under warm running water and dry them.

⏱ 20s

ResultRinsed lemon

9 of 30

Grate the zest of both lemons finely into the bowl.

Rinsed lemon · step 8

⏱ 1 min 30s

ResultCreamed butter, sugar and zest

10 of 30

Crack the eggs into the jug, discarding the shells.

Egg · 4 piece

⏱ 40s

ResultEgg

11 of 30

Beat them lightly with the fork.

⏱ 20s

ResultBeaten Eggs

12 of 30

Add the eggs a little at a time, beating well after each addition.

Beaten Eggs · step 11

⏱ 3 min

ResultCake base with eggs

13 of 30

Sift the self-raising flour into the bowl.

Self-raising flour · 225 g

⏱ 40s

ResultCake base and self-raising flour

14 of 30

Sift in the plain flour.

Plain flour · 75 g

⏱ 20s

ResultCake base and both floursused in step 17

15 of 30

Put the zested lemons on the chopping board.

⏱ 5s

ResultCreamed butter, sugar and zest

16 of 30

Cut the lemons in half.

⏱ 10s

ResultHalved zested lemons

17 of 30

Squeeze the lemons through the juicer and add 2 tablespoons of the juice to the bowl.

Cake base and both flours · step 14 Halved zested lemons · step 16

⏱ 30s

ResultCake base, flours and lemon juice

18 of 30

Add the milk.

Milk · 2 tbsp

⏱ 5s

ResultUnfolded madeira mixture

19 of 30

Fold everything together gently with the spatula until smooth, with no flour showing.

⏱ 1 min 30s

ResultMadeira batter

20 of 30

Scrape the batter into the tin and level the top.

Madeira batter · step 19

⏱ 30s

ResultMadeira batter

21 of 30

Using oven gloves, put the tin in the oven.

⏱ 10s

ResultBatter for the cake

22 of 30

Bake for 30 minutes, until the top has set.

170°C

⏱ 30 min

ResultPart-baked madeira cake

23 of 30

Using oven gloves, take the tin out of the oven and set it on the hob.

⏱ 10s

ResultPart-baked madeira cake

24 of 30

Lay the strips of citron peel gently along the top of the cake.

Candied citron peel · 40 g

⏱ 20s

ResultPart-baked cake with citron peel

25 of 30

Using oven gloves, put the tin back in the oven straight away.

⏱ 10s

ResultPart-baked cake with citron peel

26 of 30

Bake for about 28 minutes more, until golden and a skewer pushed into the middle comes out clean.

170°C

⏱ 28 min

ResultBaked madeira cake

27 of 30

Using oven gloves, take the tin out of the oven.

⏱ 10s

ResultBaked madeira cake

28 of 30

Leave the cake in its tin for 10 minutes.

⏱ 10 min

ResultPart-cooled madeira cake

29 of 30

Run the palette knife round the cake and lift it out by its paper onto the wire rack.

Part-cooled madeira cake · step 28

⏱ 30s

ResultPart-cooled madeira cake

30 of 30

Leave to cool completely, about an hour, then peel off the paper.

⏱ 1 hr

ResultCooled madeira cake

Total Time2 hr 29 min

#	Product	Tool	Action
1	—	170°C	Turn the oven to 170 °C and let it heat fully.⏱ 15 min
2	10 g		Rub 10 g of the butter over the inside of a 900 g (2 lb) loaf tin, about 21 × 11 cm, with kitchen paper.⏱ 30s
3	—		Line the base and long sides with baking paper.⏱ 1 min
4	225 g		Put 225 g of soft butter in the large mixing bowl.⏱ 10sResultUnsalted butter
5	225 g		Add the caster sugar.⏱ 10sResultUnsalted butter and caster sugar
6	—		Beat with the hand mixer for about 5 minutes, until pale and fluffy.⏱ 5 minResultPale creamed butter and sugar
7	2 piece		Put the lemons in the colander.⏱ 5sResultLemon
8	—		Scrub the lemons under warm running water and dry them.⏱ 20sResultRinsed lemon
9	Rinsed lemonstep 8		Grate the zest of both lemons finely into the bowl.⏱ 1 min 30sResultCreamed butter, sugar and zest
10	4 piece		Crack the eggs into the jug, discarding the shells.⏱ 40sResultEgg
11	—		Beat them lightly with the fork.⏱ 20sResultBeaten Eggs
12	Beaten Eggsstep 11		Add the eggs a little at a time, beating well after each addition.⏱ 3 minResultCake base with eggs
13	225 g		Sift the self-raising flour into the bowl.⏱ 40sResultCake base and self-raising flour
14	75 g		Sift in the plain flour.⏱ 20sResultCake base and both floursused in step 17
15	—		Put the zested lemons on the chopping board.⏱ 5sResultCreamed butter, sugar and zest
16	—		Cut the lemons in half.⏱ 10sResultHalved zested lemons
17	Cake base and both floursstep 14		Squeeze the lemons through the juicer and add 2 tablespoons of the juice to the bowl.⏱ 30sResultCake base, flours and lemon juice
17	Halved zested lemonsstep 16
18	2 tbsp		Add the milk.⏱ 5sResultUnfolded madeira mixture
19	—		Fold everything together gently with the spatula until smooth, with no flour showing.⏱ 1 min 30sResultMadeira batter
20	Madeira batterstep 19		Scrape the batter into the tin and level the top.⏱ 30sResultMadeira batter
21	—		Using oven gloves, put the tin in the oven.⏱ 10sResultBatter for the cake
22	—	170°C	Bake for 30 minutes, until the top has set.⏱ 30 minResultPart-baked madeira cake
23	—		Using oven gloves, take the tin out of the oven and set it on the hob.⏱ 10sResultPart-baked madeira cake
24	40 g		Lay the strips of citron peel gently along the top of the cake.⏱ 20sResultPart-baked cake with citron peel
25	—		Using oven gloves, put the tin back in the oven straight away.⏱ 10sResultPart-baked cake with citron peel
26	—	170°C	Bake for about 28 minutes more, until golden and a skewer pushed into the middle comes out clean.⏱ 28 minResultBaked madeira cake
27	—		Using oven gloves, take the tin out of the oven.⏱ 10sResultBaked madeira cake
28	—		Leave the cake in its tin for 10 minutes.⏱ 10 minResultPart-cooled madeira cake
29	Part-cooled madeira cakestep 28		Run the palette knife round the cake and lift it out by its paper onto the wire rack.⏱ 30sResultPart-cooled madeira cake
30	—		Leave to cool completely, about an hour, then peel off the paper.⏱ 1 hrResultCooled madeira cake
Total Time			2 hr 29 min

Serving

A batch eaten a portion at a time — about 9 portions. Serve what is wanted now and keep the rest.

Set the cake on the serving plate to slice.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	458kcal
	7g
	24g
	14g
	56g
	29g
	1g
	129mg

Ingredients0/8

Tools0/21

Recipe

Madeira cake

A classic British butter cake with a tender, close crumb and bright lemon flavour, topped with strips of candied citron peel. Simple to make and keeps well.

What you’ll doYou will cream butter and sugar with lemon zest, beat in the eggs and fold in the flours, lemon juice and milk. The cake bakes for 30 minutes, gets strips of citron peel laid on top, and bakes until a skewer comes out clean.

Serves9

Total2 hr 29 min

LevelMedium

Ingredients

Unsalted butter235 g
Caster sugar225 g
Lemon2 piece
Egg4 piece
Self-raising flour225 g
Plain flour75 g
Milk2 tbsp
Candied citron peel40 g

Tools

SieveLoaf tinServing plateLarge mixing bowlOvenPalette knifeChef's knifeMicroplane zesterWire rackSkewerJugSpatulaCitrus juicerWhiskHand mixerColanderBaking paperForkKitchen paperOven gloveChopping boardMicroplaneSkewers

Method

Turn the oven to 170 °C and let it heat fully.

170°C15 minOven

Rub 10 g of the butter over the inside of a 900 g (2 lb) loaf tin, about 21 × 11 cm, with kitchen paper.

30sLoaf tin, Kitchen paperUnsalted butter · 10 g

Line the base and long sides with baking paper.

1 minLoaf tin, Baking paper

Put 225 g of soft butter in the large mixing bowl.

10sLarge mixing bowlUnsalted butter · 225 g

Add the caster sugar.

10sLarge mixing bowlCaster sugar · 225 g

Beat with the hand mixer for about 5 minutes, until pale and fluffy.

5 minLarge mixing bowl, Whisk

Put the lemons in the colander.

5sColanderLemon · 2 piece

Scrub the lemons under warm running water and dry them.

20sColander

Grate the zest of both lemons finely into the bowl.

1 min 30sLarge mixing bowl, MicroplaneRinsed lemon · step 8

Crack the eggs into the jug, discarding the shells.

40sJugEgg · 4 piece

Beat them lightly with the fork.

20sJug, Fork

Add the eggs a little at a time, beating well after each addition.

3 minLarge mixing bowl, Hand mixerBeaten Eggs · step 11

Sift the self-raising flour into the bowl.

40sLarge mixing bowl, SieveSelf-raising flour · 225 g

Sift in the plain flour.

Result · Cake base and both flours · used in step 17

20sLarge mixing bowl, SievePlain flour · 75 g

Put the zested lemons on the chopping board.

5sChopping board

Cut the lemons in half.

10sChopping board, Chefs knife

Squeeze the lemons through the juicer and add 2 tablespoons of the juice to the bowl.

30sLarge mixing bowl, Citrus juicerCake base and both flours · step 14Halved zested lemons · step 16

Add the milk.

5sLarge mixing bowlMilk · 2 tbsp

Fold everything together gently with the spatula until smooth, with no flour showing.

1 min 30sLarge mixing bowl, Spatula

Scrape the batter into the tin and level the top.

30sLoaf tin, SpatulaMadeira batter · step 19

Using oven gloves, put the tin in the oven.

10sLoaf tin, Oven, Oven glove

Bake for 30 minutes, until the top has set.

170°C30 minLoaf tin

Using oven gloves, take the tin out of the oven and set it on the hob.

10sLoaf tin, Oven, Oven glove

Lay the strips of citron peel gently along the top of the cake.

20sLoaf tinCandied citron peel · 40 g

Using oven gloves, put the tin back in the oven straight away.

10sLoaf tin, Oven, Oven glove

Bake for about 28 minutes more, until golden and a skewer pushed into the middle comes out clean.

170°C28 minLoaf tin, Skewers

Using oven gloves, take the tin out of the oven.

10sLoaf tin, Oven, Oven glove

Leave the cake in its tin for 10 minutes.

10 minLoaf tin

Run the palette knife round the cake and lift it out by its paper onto the wire rack.

30sWire rack, Palette knifePart-cooled madeira cake · step 28

Leave to cool completely, about an hour, then peel off the paper.

1 hrWire rack

Set the cake on the serving plate to slice.

Result · Cooled madeira cake

15sServing plateCooled madeira cake · step 30

Printed 7 October 2026