Madiera Cake

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


  1. Preheat oven to 170C (bit less than moderate).
  2. Cream butter and sugar until light and fluffy.
  3. Add lemon zest.
  4. Add eggs one at a time, allowing each to be incorporated before adding the next.
  5. Remove the bowl from the mixer.
  6. Stir in flours and lemon juice and keep stirring until incorporated.
  7. Spoon into a greased and lined loaf tin, sprinkle with additional caster sugar and bake for 1 hour.
  8. 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.
  9. Allow to cool in tin before removing.