Madeira loaf cake is the kind of bake that never goes out of fashion. It’s a firm, buttery loaf with a tender crumb, a gentle hit of lemon and that signature crack down the middle. No fancy equipment and no fiddly icing, just a classic butter cake that cuts into neat, even slices and keeps well all week.
It’s a plain cake at heart, closer to a pound cake than anything fancy, which is exactly why it works with everything from a cup of tea to a bowl of fresh berries and cream. I make this classic madeira cake on repeat, usually when someone’s coming round. This easy madeira cake recipe comes together in one bowl in about 15 minutes, and the oven does the rest.
Despite the name, madeira cake isn’t from the island of Madeira. It earned the name back in the 1800s because it was served alongside a glass of Madeira wine. These days it’s an afternoon tea staple, and one of the easiest cakes you’ll ever bake.
Madeira loaf cake recipe at a glance
- Prep time: 15 minutes
- Bake time: 50–60 minutes
- Serves: 10 slices
- Skill level: easy, great for first-time bakers
Ingredients you’ll need
Everything here is a store cupboard basic. A few notes on the ones that matter.
- 175g unsalted butter, softened to room temperature. Cold butter won’t cream properly, so take it out an hour ahead.
- 175g caster sugar. The same sugar you scatter on top. The fine grain dissolves easily and gives the loaf a soft, even crumb.
- 3 large eggs, also at room temperature so they don’t curdle the batter.
- 1 tsp vanilla extract, or vanilla essence.
- Zest of 1 unwaxed lemon, plus 1 tbsp lemon juice. Unwaxed means you aren’t grating wax into the mix.
- 200g self-raising flour.
- 50g ground almonds. These keep the loaf moist and give it that classic close, tender texture.
- Pinch of fine salt.
- 1–2 tbsp milk, only if the batter looks stiff.
- 1 tbsp caster sugar for the top, optional, sprinkled over after baking for a light, sweet finish.
How to make madeira cake
1. Prep the tin. Heat the oven to 160°C fan (350°F). Grease and line a 2lb or standard-sized loaf tin with baking parchment or greaseproof paper, leaving a little overhang so you can lift the cake out later.
2. Cream the butter and sugar. In a large bowl, beat the butter and caster sugar together with an electric whisk or a wooden spoon until pale and fluffy. This takes 3–4 minutes, and it’s worth the arm ache, as it’s what gives the cake its lift.
3. Add the eggs. Crack them in one at a time, beating well after each. If the mixture starts to look split, add a spoonful of the flour.
4. Flavour it. Mix in the vanilla, lemon zest and lemon juice.
5. Fold in the dry ingredients. Add the flour, ground almonds and salt, then fold gently into a smooth batter. Stop as soon as it comes together, as overmixing knocks the air back out. If it feels stiff, loosen with a splash of milk until the batter drops slowly off the spoon.
6. Bake. Spoon the batter into the tin and level the top. Bake in the preheated oven for 50–60 minutes, until golden brown and risen with a crack down the centre. A skewer or cake tester pushed into the middle should come out clean.
7. Finish and cool. Sprinkle the caster sugar over the top while the cake is still warm, so it sticks. Leave the cake in the tin for 10 minutes, then lift it onto a wire rack to cool completely before slicing.
Tips for the best madeira loaf cake
- Don’t skip the room-temperature butter and eggs. It’s the single biggest difference between a light loaf and a dense one.
- The crack is meant to be there. A good madeira cake splits along the top as it rises. If yours stays flat, the oven is probably running cool.
- Check early. Ovens vary, so start testing at 50 minutes. If the top is browning too fast, lay a piece of foil loosely over it.
- Serve it simply. It’s lovely as it is, dusted with a little icing sugar, or with fresh berries on the side.
- For a traditional finish, lay a few thin slices of candied lemon over the top before baking.
- It’s better the next day. The flavour deepens overnight, which makes it a great make-ahead bake.
Frequently asked questions
How is madeira loaf cake different from a Victoria sponge?
Madeira is a firmer, denser butter cake with a close crumb, baked as a single loaf. A Victoria sponge cake is lighter and airier, baked in two layers and sandwiched with jam and cream.
Why did my madeira cake turn out dry?
Usually it has been in the oven a little too long, or there was too much flour. Weigh your ingredients rather than using cups, and take the cake out the moment a skewer comes out clean.
Can you freeze madeira loaf cake?
Yes. Double-wrap it in cling film and a layer of foil, then freeze for up to three months. Defrost at room temperature, or freeze individual slices for a quick treat.
How long does madeira cake keep?
Stored in an airtight container, it stays fresh for up to five days. Keep it somewhere cool and dry rather than in the fridge, which dries cake out.
Can I make it with orange instead of lemon?
Yes. Swap the lemon zest for orange, or use a mix of both. A tablespoon of orange juice instead of lemon juice works nicely too.
More easy bakes to try
If this one’s a hit, you’ll like these next.
- Best ever lemon drizzle cake – another lemony loaf, finished with a crunchy sugar topping
- Classic sultana scones – the other half of a good afternoon tea
- Banana bread with chocolate chips – an easy loaf cake for using up ripe bananas
Easy madeira loaf cake
Ingredients
- 175 g unsalted butter softened
- 175 g caster sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- Zest of 1 unwaxed lemon
- 1 tbsp lemon juice
- 200 g self-raising flour
- 50 g ground almonds
- Pinch of fine salt
- 1 –2 tbsp milk if needed
- 1 tbsp caster sugar for the top (optional)
Instructions
- Heat the oven to 160°C fan (350°F). Grease and line a loaf tin with baking parchment.
- Beat the butter and caster sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each.
- Mix in the vanilla, lemon zest and lemon juice.
- Fold in the flour, ground almonds and salt until just combined. Loosen with a splash of milk if the batter is stiff.
- Spoon into the tin and level the top.
- Bake for 50–60 minutes, until golden brown and a skewer or cake tester comes out clean.
- Sprinkle the caster sugar over the top while warm, then cool in the tin for 10 minutes and turn out onto a wire rack to cool completely.
Notes
Nutrition
Did you make this madeira cake recipe?
Please let me know how this madeira loaf turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. If you’d like more food inspiration, check out my other recipes.