Madeira cake

By James Martin · bbc.co.uk

Makes 1 x 18cm/7in cake

1 hr 10 min

A classic butter cake with lemon zest, creamed until fluffy and baked until golden.

prepPreheat oven to 180°C / 160°C Fan / Gas 4
prepGrease a deep 18cm/7in round cake tin and line the base with baking paper
175 g / 6 oz butter, at room temperature	Cream butter & sugar until pale & fluffy	Beat in eggs one at a time, add flour with last egg	Fold in remaining flour, milk & lemon zest	Spoon into tin, level top, bake 180°C / 160°C Fan, 30–40 min	Cool in tin 10 min, turn out, cool completely, decorate with candied peel
175 g / 6 oz caster sugar
3 free-range eggs
1 tbsp self-raising flour (for the eggs)
249 g / 9 oz self-raising flour (remaining)
2–3 tbsp milk
1 lemon, zest only
candied peel, to decorate (optional)

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