I make this cake most weeks for a lunchbox treat. Madeira cake keeps really well in an airtight tin but if by the end of the week the slices are getting a bit dry I just spread some raspberry jam on (and if they’re lucky some whipped cream) and sandwich two slices of the cake together.
The recipe is loosely based on Nigella’s Madeira Cake recipe from How To Be a Domestic Goddess but I have made a few adaptions over time.
What is everyone baking this weekend? I'm going to try out a Chocolate Cake made with drinking chocolate instead of the usual cocoa and some creme egg brownies may well be on the menu too.
A lovely simple loaf cake that keeps really well
- 240g Butter, softened
- 150g Caster Sugar
- 50g Light Brown Sugar
- 1 Lemon, Zested
- 2 TBSP Milk
- 3 Eggs, beaten
- 210g Self Raising Flour
- 90g Plain Flour
- Caster Sugar for sprinkling
Step 1: Preheat oven to 170c and line a 2lb loaf tin.Step 2: Cream the butter and sugar, then beat in the eggs, lemon zest and milk.Step 3: Fold in the flours until combined. Pour into tin and sprinkle with caster sugar (about 3 tbsp).Step 4: Bake for 1 hour until skewer comes out clean. Let in cool a bit in the in before removing to cooling rack.
DetailsPrep time: Cook time: Total time: Yield: 10 slices