Madeira Cake | How to make Madeira Cake

By Shireen Sequeira  |  27th Aug 2015  |  
4.2 from 4 reviews Rate It!
  • Madeira Cake, How to make Madeira Cake
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About Madeira Cake Recipe

A simple sponge with a hint of lemon that makes for a delicious tea time accompaniment.

Madeira Cake is an authentic dish which is perfect to serve on all occasions. The Madeira Cake is delicious and has an amazing aroma. Madeira Cake by Shireen Sequeira will help you to prepare the perfect Madeira Cake in your kitchen at home. Madeira Cake needs few minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Madeira Cake. This makes it easy to learn how to make the delicious Madeira Cake. In case you have any questions on how to make the Madeira Cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shireen Sequeira. Madeira Cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Madeira Cake

Ingredients to make Madeira Cake

  • 175 grams plain flour (maida)
  • 50 grams ground almonds (almond powder)
  • 1 teaspoon baking powder
  • 225 grams (8 oz) unsalted butter
  • 225 grams (8 oz) caster sugar
  • zest (grated rind) of 1 lemon
  • 1 teaspoon vanilla or almond extract
  • 4 eggs
  • 2-3 tablespoons milk (optional)

How to make Madeira Cake

  1. Preheat oven to 170 C / 325 F and grease a 9x5 inch loaf pan.
  2. Sift the flour and baking powder into a small bowl. Stir in the ground almonds
  3. In another bowl, using an electric whisk, beat the butter and add the sugar 2 tablespoons at a time until light and fluffy. Stir in the lemon rind and vanilla
  4. Add the eggs one at a time beating for 1 minute after each addition.
  5. Add in the flour mixture in 3 parts and fold gently to incorporate. If you feel that the batter is too stiff just add a tablespoon of milk at a time.
  6. Pour the batter into the prepared loaf pan and smoothen the surface. Bake for 50-55 minutes or until the skewer inserted comes out clean.
  7. The top of the cake would be light and springy to the touch. Remove from the oven and leave to cool in the tin for 10 minutes
  8. Invert onto a wire rack. Cool completely before cutting
  9. The cake remains moist when stored in a cool place for up to 3 days (if it lasts that long!)

My Tip:

1. If you want to skip the almond flour then just use 225 grams of plain flour (total). The addition of almond gives the cake a great flavour, texture and also helps keep it moist for longer so I strongly recommend you to use it. 2. You can use this cake to make the base of trifle puddings however since trifles usually call for cakes that are not very moist (because you want a cake that holds the several layers of pudding and jelly and not turn into a squishy mess when served) you can bake this cake for slightly longer (an extra 5-10 mins) to give the dry texture.

Reviews for Madeira Cake (4)

aaditi alornekar5 months ago


Meeta Lalla year ago

Bake for 50 mins at what temp???!!!

satinmanocha@gmail manocha2 years ago

ve to try yet looks r gud

shalini chawla2 years ago


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