You are forgiven if you don't know the difference between a Madiera Cake and a Butter or Pound Cake (US version). I'm a bit confused too but I'm sure all the Grandmothers out there would have an opinion. After some research, I have made an executive decision and now say that a Madiera Cake is much like a Butter Cake but has a lemony flavour. Here's a recipe to try.
You can make this cake a couple of days ahead as it improves with age.
- 220g butter (just under 1 cup)
- 180g caster sugar, plus additional for sprinkling (tad more than 3/4 cup)
- grated zest of 2 lemons
- 3 eggs
- 200g self-raising flour (1 1/3 cup)
- 90g plain flour (1/2 cup)
- 3 tab lemon juice
- Preheat oven to 170C (bit less than moderate).
- Cream butter and sugar until light and fluffy.
- Add lemon zest.
- Add eggs one at a time, allowing each to be incorporated before adding the next.
- Remove the bowl from the mixer.
- Stir in flours and lemon juice and keep stirring until incorporated.
- Spoon into a greased and lined loaf tin, sprinkle with additional caster sugar and bake for 1 hour.
- Test the cake by inserting a skewer; if it comes out clean the cake is ready. If it doesn't, cook for a further 5 minutes and test gain.
- Allow to cool in tin before removing.