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–+ servings
Madeira Cake on a wooden chopping board with three slices of it been cut
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5 from 23 votes

Madeira Cake - Loaf Tin Recipe

Welcome to the delightful world of simple baking! This Madeira cake recipe is a classic British loaf tin bake that exudes simplicity and charm. With its tender yet dense crumb, this cake is a standout addition to any tea-time spread.
Our recipe is written in straightforward language, making it easy for bakers of all skill levels to follow. We've also included visual aids to guide you through each process step, ensuring a foolproof baking experience.
We've provided substitute suggestions in the blog post to give you the flexibility you need.
So, roll up your sleeves and preheat your oven, because with this recipe, you're about to create a loaf of Madeira cake that's as delicious as it is simple to make. It's perfect for breakfast, a sweet afternoon treat, or a light dessert. Happy baking!
Prep Time20 minutes
Active Time50 minutes
Total Time1 hour 10 minutes
Course: Afternoon Tea, Breakfast, Cake, Dessert
Cuisine: British, European
Keyword: British madeira cake, easy madeira cake recipe, easy madeira loaf, homemade madeira cake, lemon madeira, loaf cake madeira, loaf tin maderia, madeira cake for 2lb loaf tin, madeira cake in a loaf tin, madeira cake recipe, madeira loaf, madeira loaf cake, madeira loaf cake recipe, slices of madeira, traditional madeira cake
Yield: 10 slices
Calories: 313kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 175 grams Caster Sugar
  • 175 grams Butter bring to room temperature
  • 4 Eggs
  • 250 grams Self-Raising Flour
  • pinch of Salt
  • 1 teaspoon Vanilla Extract
  • 1 Lemon

Instructions

  • Remove butter and eggs from the fridge to bring to room temperature. Cut 175 grams Butter into cubes. Measure out the other ingredients.
    A bowl of caster sugar, self raising flour, cubes of butter , four eggs, one lemon , vanilla extract and salt in glass tumblers
  • Preheat the oven to 170℃ fan/190℃/375℉/Gas Mark 5.
    Prepare the loaf tin by placing a strip of parchment paper down. Place tin on top and cut away the four corners that are touching the base of the tin.
    A loaf tin on top of cut out parchment paper
  • Add a dap of butter to the loaf tin to help hold the paper to the tin. Once the cake mixture is added it helps too.
    Placing parchment paper into the loaf tin using hands
  • Wash and dry 1 Lemon now zest the outer layer using a zester or fine grater, avoiding the bitter white pith.
    After zesting, cut the lemon in half to squeeze out the juice (adding lemon juice is optional).
    Lemon zest in a bowl and squeezing lemon juice from a lemon by hand into a white bowl
  • Sieve 250 grams Self-Raising Flour into a bowl to remove any lumps, stir in a pinch of Salt with the flour. Set aside to add to the cake mixture later.
    Sieving in self raising flour to the large mixing bowl
  • Cut the 175 grams Butter into cubes and add to 175 grams Caster Sugar into the cake mixer bowl.
    Caster sugar and cubes of butter in a large mixing bowl
  • Mix using a flat beater attachment on medium speed, until creamed together. The key here is patience; don't stop mixing together until well combined and smooth.
    Caster sugar and cubes of butter in a large mixing bowl be mixed together with an electric mixer
  • Lower the speed on the mixer to slow, add the 4 Eggs ONE at a time.
    one egg yolk in the madeira cake mix in a large bowl
  • After each egg add a large spoonful of flour (from the flour you sieved and measured earlier). This stops the mixture from curdling.
    Once all the eggs have been added remove the bowl from the mixer.
    Self raising flour being added to the Madeira Cake being mixed together with a electric mixer
  • Use a spatula or spoon to fold in the vanilla extract, lemon zest and lemon juice
    Vanilla extract being added to the madeira cake mix
  • Add the remaining flour to the mixture.
    More self raising flour being poured over the cake mixture
  • Gently fold using a spoon.
    Mixing Madeira Cake mixture together using a spatula
  • Until the flour has just combined. Do not over-mix.
    Folding the Madeira Cake mixture together in a mixing bowl using a cake spatula
  • Transfer the mixture into the prepared lined loaf tin.
    Pouring the cake mixture into a loaf tin lined with parchment paper
  • Bake in the oven (preheated to 170℃ fan/190℃/375℉/Gas Mark 5) for 40-50 minutes.
    Madeira Cake mixture in a loaf tin lined with parchment paper in the oven
  • Keep an eye on the top if browning too much on top towards the last 15 minutes, add a sheet of parchment paper on top.
    Cooked Madeira Cake in a lined loaf tin coming out the oven
  • Check the cake is cooked by inserting a skewer into the middle. It is cooked if it comes out clean.
    Allow the cake to rest at room temperature in the tin on a wire rack for about 10 minutes. It is too hot and soft to remove at this point.
    Poking the Madeira Cake with a skewer stick
  • After 10 minutes, gently lift it out from the cake tin using the edges of the parchment paper. Then, carefully peel off the paper and let the cake continue to cool on a wire rack.
    Madeira Cake cooling on a wire rack
  • Once cooled, slice and serve!
    Madeira Cake that has been sliced and served on a wooden chopping board
  • Perfect with a cup of tea!
    A slice of Madeira Cake served on a plate with a fork with a cup of tea on the side and Madeira Cake in the background on a wooden board

Video

Nutrition

Calories: 313kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 138mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg