Madeira Cake Recipe
Simple times call for simple cakes. This Madeira cake is classic: plain, buttery, lightly lemon-scented and very easy to make.
There’s no need for complicated flavours or elaborate decorations — a basic Madeira with a light icing is a lovely teatime treat.
Why is it called a Madeira Cake?
The Madeira cake is a rich sponge traditionally served in 19th-century England alongside glasses of Madeira wine. Despite the name, the cake does not contain Madeira wine and did not originate on the Madeira islands. It’s simply a classic, dense yet tender loaf cake that pairs perfectly with a cup of tea or a glass of something fortified.
If you try this recipe, please leave a comment — I love hearing how it turns out for you.
What flavour is Madeira Cake?
Madeira cake is traditionally subtly flavoured with lemon. This recipe uses the grated zest of one lemon to cut through the sweetness without overpowering the buttery sponge. The result is a simple, gently-flavoured loaf that’s both comforting and satisfying.
Madeira Cake Ingredients
All the ingredients are pantry staples and probably already in your kitchen:
- Butter (at room temperature)
- Caster sugar
- Large eggs
- Vanilla extract
- Grated zest of 1 lemon
- Self-raising flour
- Baking powder
- Milk
- Icing sugar and water for the glaze
Full quantities are listed in the recipe card below.
How to make a Madeira Cake
This is a straightforward, traditional loaf cake. Follow these steps for a reliable result.
Appearance after baking
The cake should have a characteristic crack along the top when baked. That crack is a good sign the loaf has risen and set correctly.
Can I make this without an electric whisk?
An electric whisk or stand mixer makes creaming the butter and sugar quick and helps incorporate air. If you don’t have one, you can still make the cake with a wooden spoon — it will just take a little longer and a bit more elbow grease.
Iced Madeira Cake
A light icing of icing sugar and a little water is all this cake needs. Mix until smooth, pour or spread gently over the cooled loaf and let it set. It’s quick, fuss-free and perfectly complements the buttery sponge.
Variations and serving ideas
If you want to dress the cake up, cut it horizontally and fill with vanilla buttercream for an extra-moist, indulgent slice. It’s also lovely plain with just the icing, or served with fresh fruit or a spoonful of jam.
Cherry Madeira and other options
Cherry Madeira is a popular variation — studding the batter with cherries gives a pretty, fruity twist. The image below shows a cherry-studded loaf for inspiration.
If you enjoy loaf cakes, there are plenty of classic recipes to explore — ginger loaf, golden syrup loaf and more are all great options to try.
Happy baking — please let me know if you make this cake and how it turned out!
Simple Madeira Cake – Iced
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Ingredients
- 175 g butter at room temp
- 175 g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- grated zest of 1 lemon
- 220 g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 100 g icing sugar
- 4 teaspoons water
Instructions
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Preheat the oven to Gas 4 / 180°C.
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Grease and line a 2 lb / 900 g loaf tin (loaf liners work well).
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Cream the butter and sugar together until light and fluffy.
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Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of the flour and continue mixing.
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Stir in the vanilla extract and grated lemon zest.
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Fold in the flour and baking powder until combined.
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Add the two tablespoons of milk to loosen the batter and mix briefly.
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Spoon the batter into the prepared tin, smooth the top and bake on the middle shelf for about 50–60 minutes. If the top browns too quickly, tent loosely with foil.
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Test with a skewer: if it comes out clean, the cake is done.
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Remove from the oven and cool on a wire rack.
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To make the icing, mix the icing sugar with the water until smooth.
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Pour or spread the icing over the cooled cake, slice and enjoy.