My Mother-In-Law's Madeira Cake
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESSIntroduction
I don't know if I ever ate Madeira cake as a child, but just the sight of this golden-yellow loaf with its long crack down the middle makes me feel satisfactorily nostalgic. This recipe, given to me by my mother-in-law Carrie, is the best of any version I've tried. It's just one of those plain cakes you think you can't see the point of, until you start slicing and eating it.
Please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I don't know if I ever ate Madeira cake as a child, but just the sight of this golden-yellow loaf with its long crack down the middle makes me feel satisfactorily nostalgic. This recipe, given to me by my mother-in-law Carrie, is the best of any version I've tried. It's just one of those plain cakes you think you can't see the point of, until you start slicing and eating it.
Please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8-10 slices
- 240 grams unsalted butter (softened)
- 200 grams caster sugar (plus extra for sprinkling)
- grated zest and juice of 1 unwaxed lemon
- 3 large eggs
- 210 grams self-raising flour
- 90 grams plain flour
- 17 tablespoons unsalted butter (softened)
- 1 cup superfine sugar (plus extra for sprinkling)
- grated zest and juice of 1 unwaxed lemon
- 3 large eggs
- 1⅓ cups self-rising flour
- ⅔ cup all-purpose flour
Method
You will need a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined.
- Preheat the oven to 170ºC/150ºC Fan/gas mark 3/325ºF.
- Cream the butter and sugar, and add the lemon zest.
- Add the eggs one at a time with a tablespoon of the flour for each.
- Then gently mix in the rest of the flour and, finally, the lemon juice.
- Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
- Remove to a wire rack, and let cool in the tin before turning out.
You will need a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined.
- Preheat the oven to 170ºC/150ºC Fan/gas mark 3/325ºF.
- Cream the butter and sugar, and add the lemon zest.
- Add the eggs one at a time with a tablespoon of the flour for each.
- Then gently mix in the rest of the flour and, finally, the lemon juice.
- Sprinkle with superfine sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
- Remove to a wire rack, and let cool in the tin before turning out.
Additional Information
I love a good old-fashioned seed cake; if you do too, add a couple of teaspoons of caraway to this mixture. For a lemon poppyseed cake, add the juice of another half lemon and a tablespoon or two of poppyseeds. And if you come by any dried strawberries, you can up the liquid to the juice of 2 lemons and fold in 100g of dried strawberries.
MAKE AHEAD / STORE:
Cake will keep for up to a week in an airtight container in a cool place. Cake can be frozen. Wrap tightly in a double layer of food wrap and a double layer of foil and freeze for up to 3 months. To defrost, unwrap the cake and put on a wire rack at room temperature for 3-4 days then store as above.
I love a good old-fashioned seed cake; if you do too, add a couple of teaspoons of caraway to this mixture. For a lemon poppyseed cake, add the juice of another half lemon and a tablespoon or two of poppyseeds. And if you come by any dried strawberries, you can up the liquid to the juice of 2 lemons and fold in 100g of dried strawberries.
MAKE AHEAD / STORE:
Cake will keep for up to a week in an airtight container in a cool place. Cake can be frozen. Wrap tightly in a double layer of food wrap and a double layer of foil and freeze for up to 3 months. To defrost, unwrap the cake and put on a wire rack at room temperature for 3-4 days then store as above.
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Show more commentsI had about 130g of a tub of clotted cream that needed using so I added that. It’s absolutely delicious!
This is my favourite cake to make, I add less sugar, i put in 165g only because you are sprinkling sugar on the top before the oven, and i add 50g of Ground Almonds along with the rest of the ingredients and it makes a great textured cake. Before the sugar is sprinkled on the top i add 7 whole glacé cherries and arrange down the middle of the cake.
Swapped the lemon with orange and it was divine. Thank you Nigella for the recipe.
Hi, for the poster who said they doubled the recipe for an 8" cake tin. What baking time would then apply to that? Thanks!
Made this Madeira cake many times Nigella. Always comes out wonderful! Family love it. Freezes well too. Thank you.
Made it today, delicious!!! Nice and crumbly outside and soft but not soggy inside. Simple ingredients,easy to make. Next time I will add some dried cherries or cranberries .Thank you Nigella! Another great recipe.
I brought this cake to work and all my co-workers gushed over how good it was. Cake turns out wonderfully crispy on the outside and the use of butter gives it a rich taste. Simple ingredients, superior taste.
Best cake ever. It is so wonderfully crumbly and delicious. My go-to dessert from now on. Thank you, Nigella!
What a coincidence, I have this in the oven and thought I'd check my emails while it's baking and lo and behold there was this recipe! It's my favourite go to simple delicious cake. Everyone loves it. I've been making since Domestic Goddess appeared.
Oh, my. That was wonderful. I added just a spoon full of dried cherries/cranberries/raisins soaked in a tablespoon of port, but otherwise just followed the recipe. SO good.
Thank you for the recipe. It was one of my Mother's staple cake recipes along with Tea Brac.
I hadn't heard of Madeira cake until I saw The Lady in the Van. I searched for it online and found this recipe. Just made it and it's wonderful.