Simple and elegant Madeira Cake is the perfect cake to serve with afternoon tea or morning coffee.
I recently went to a party and was asked to bring a dessert. It had been a busy day and I really didn’t have a lot of time to make runs to the grocery store for ingredients. So what to do?
This Madeira Cake is the perfect answer. It takes basic ingredients that you likely already have in your pantry, so no trips to the market necessary.
A Madeira cake is a traditional English sponge cake. It reminds me of a pound cake, yet the texture is much lighter. It’s perfect for serving alone or as the base of other desserts. You might even try a slice with a drizzle of chocolate gravy.
But however you want to serve it, it will be a quick favorite, I’m sure.
The other thing I love about this, is that it doesn’t make too much cake. How often do you make a cake and have way too many leftovers sitting in your cake stand…calling to you, tempting you? Since this only makes a loaf, most of it (or all of it) will be eaten when you first serve it. So go ahead and make one today!
- 3/4 c (1 1/2 sticks) unsalted butter, room temperature
- 3/4 c sugar
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 1 1/4 c self-rising flour
- 1 1/2 Tb lemon juice
- 2 Tb milk, if needed
- 2 Tb demerera sugar (coarse raw)
- To begin, preheat your oven to 350 degrees.
- Grease & flour a standard loaf pan, set it aside. (You could also make this in an 8 inch round pan.)
- In your mixing bowl, beat the butter and sugar together until fluffy, about 3 minutes on high speed.
- Add in the eggs, one at a time - mixing each in completely before adding the next.
- Mix in the vanilla.
- Add the flour half at a time, mixing in thoroughly. Be sure to scrape the bowl with a rubber spatula to get it fully mixed.
- Mix in the lemon juice.
- If your batter is very stiff, mix in the milk. The batter should be soft, not heavy.
- Spoon the batter into your prepared pan, and smooth the top of it with your spatula.
- Sprinkle the demerera sugar over the top of the cake.
- Bake for 30-40 minutes or until the cake tests done in the center with a wooden pick.
- Allow it to cool for 10 minutes in the pan, then remove it to a baking rack to cool completely.
Be exalted, Oh God, above the heavens, and your glory above all the earth! Psalms 108:5