Classic Madeira Cake

4.24 from 13 votes

This classic English Madeira Cake is the easiest dessert you will ever make. Lightly flavored with lemon and topped with candied lemon slices.

Course Dessert

Cuisine British

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 537kcal

Author Olivia

Ingredients

Cake:

1 cup unsalted butter room temperature
1 cup caster sugar super fine sugar - not powdered
3 large eggs room temperature
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
zest and juice of 1 1/2 lemons

Candied Lemon Slices:

2 cups granulated sugar
1 cup water
2 lemons sliced 1/8" thick

US Customary - Metric

Instructions

Madeira Cake:

Preheat oven to 325F (170C). Grease and flour a deep* 8" round cake pan, line with parchment.
In a medium bowl, whisk flour and baking powder. Set aside.
Beat butter, sugar, and lemon zest on med-high until pale and fluffy (2-3mins). Add eggs one at a time along with one tablespoon of flour mixture for each egg. Fully incorporate after each addition.
Gently fold in flour mixture, then lemon juice.
Bake for approximately 1 hour or until a cake tester comes out clean. Cool in pan for 10mins then turn out onto wire rack to cool completely.

Candied Lemon Slices:

Place sugar and water in a large, shallow, saucepan. Bring to a simmer and stir until dissolved. Gently lay the lemon slices in a single layer in the saucepan. Simmer for 15mins, turning over half way through.
Carefully remove slices from pan, dripping off excess syrup, and place on a parchment lined baking sheet.** Allow to dry at room temperature. Dip in granulated sugar if desired.

Notes

* Make sure your pan is at least 3" deep.
** The cooled lemon syrup can be drizzled over cake or used in various beverages. I used mine in homemade iced tea.

Madeira Cake recipe adapted from Nigella Lawson.
Candied Lemon recipe from Our Best Bites

Nutrition

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