Madeira Cake

Madeira Cake is an English cake similar to a pound cake. This recipe is traditional and was meant to be enjoyed with a glass of Madeira Wine.

This cake is a great cake for shaping and cutting as it is very firm. It can withstand a lot of pressure so is good for heavy icings and fondant. It does call for self rising flour though so make sure you have some on hand if you are going to try this one out.

Prepare1-8 inch springform pan or for a layer cake two regular 8 inch tin.

Preheat the oven to 350. Prepare an 8 inch pan or pans of your choice and set aside.

Ingredients

• 3/4 cup unsalted butter, room temp.
• 3/4 cup superfine sugar
• 3 large eggs
• 1 1/2 cups sifted self rising flour
• 1/2 cup sifted all purpose flour
• 1 Tbsp lemon juice
• 2 tsp. lemon zest
• 2 tsp vanilla

Just in case you need help with prepping your pans I have included this very short video of how I do it.

Method

Using an electric mixer cream the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time followed by a spoonful of the self rising flour, and beat thoroughly.

Sift the remaining flours together. Fold gently into the batter using a rubber spatula. Try to retain as much volume as possible. Fold in the lemon juice, zest and vamilla.

Turn the mixture into the prepared pan or pans (if you are making two layers smoothing the top. Bake about 45-50 minutes until the cake shrinks slightly from the sides of the pan. let the cake cool in the pan for 5-10 minutes. Sprinkle wax or parchment paper liberally with sugar. Turn the cake out onto the paper. Remove the lining paper and let the cake cool completely

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