Mary Berry Madeira Cake

10 slices

1 hr 20 min

A classic British sponge cake with lemon flavour, baked in a steady oven until golden with a characteristic dome.

prepLine a 20 cm tin with baking parchment and lightly grease the sides
prepPreheat oven to 160°C fan / 180°C conventional
175 g / 6 oz softened butter	Cream butter & sugar until pale	Beat in eggs one at a time, then zest & juice	Fold in flour & baking powder, stir in milk	Spoon into tin, top with lemon peel	Bake 160°C fan / 180°C conventional, 30–40 min	Cool 10 min in tin, then on wire rack	Dust with icing sugar
175 g / 6 oz caster sugar
3 large eggs
Zest of 1 lemon
1 tbsp lemon juice
225 g / 8 oz self-raising flour
½ tsp baking powder
2 tbsp milk
1 strip lemon peel for decoration
Icing sugar for dusting

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.