Mary Berry Madeira Cake
1 hr 20 min10 slices
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 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 caster sugar | |||||||
| 3 large eggs | |||||||
| Zest of 1 lemon | |||||||
| 1 tbsp lemon juice | |||||||
| 225 g self-raising flour | |||||||
| ½ tsp baking powder | |||||||
| 2 tbsp milk | |||||||
| 1 strip lemon peel for decoration | |||||||
| Icing sugar for dusting | |||||||
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