Madeira cake
1 hr 10 minMakes 1 x 18cm/7in cake
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 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 caster sugar | |||||
| 3 free-range eggs | |||||
| 1 tbsp self-raising flour (for the eggs) | |||||
| 249 g self-raising flour (remaining) | |||||
| 2–3 tbsp milk | |||||
| 1 lemon, zest only | |||||
| candied peel, to decorate (optional) | |||||
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