Easy madeira loaf cake
A buttery, lemon-scented madeira loaf with a tender crumb and a classic cracked top. One bowl, storecupboard ingredients, ready in just over an hour.
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
Store in an airtight container for up to five days, or freeze for up to three months. Swap the lemon for orange if you fancy a change.
Nutrition
Calories: 319kcalCarbohydrates: 34gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 21mgPotassium: 82mgFiber: 1gSugar: 19gVitamin A: 509IUVitamin C: 1mgCalcium: 28mgIron: 1mg