Madeira Cake

This zesty cake is a real crowd-pleaser

Ready in:

Cost Cutting Eco Friendly

  • 175g butter, plus extra for greasing
  • 175g caster sugar
  • 3 large free-range eggs
  • 250g self-raising flour
  • 3 tbsp milk
  • 1 lemon zest
  • lemon peel, to decorate
You’ll also need:
  • Stellar James Martin Bakers Dozen 2lb Loaf Tin
  • 1

    Preheat the oven to 180C/350F/Gas 4. Grease the Stellar 2lb loaf tin.

  • 2

    Cream the butter and sugar together in a bowl until pale. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent curdling. Sift the flour and gently fold in with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.

  • 3

    Spoon the mixture into the prepared tin and lightly level. Bake in the oven for 30 minutes. Place the lemon peel on top of the cake and bake for a further 30 minutes. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

Madeira Cake was taken from 69 of COOK VEGETARIAN

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