This madeira cake recipe has been my go-to recipe for a few years, I used to bake it a lot but somehow I haven’t made one for quite a while. Since I had a huge lemon in the fridge, I thought I should make the best of it. I love this madeira cake for its light lemon flavor, the crunchy outer crust and moist texture. And the wonderful lemon scent that wafts through the kitchen as it bakes.
Pair it with hot lemon-flavored tea, and you’d have yourself a great afternoon treat for a lazy weekend.
Adapted from Better Homes & Garden
100 gr unsalted butter, softened
90 gr caster sugar
1 lemon, zested
125 gr plain flour
1 1/2 tsp baking powder
1/4 tsp salt
30 ml milk
25 gr white sugar
1. Preheat oven to 180 degree Celcius. Line a medium loaf tin with baking paper. Put butter, caster sugar and zest in the bowl of an electric mixer and beat on high for 3 minutes or until light and creamy. Add eggs and beat until smooth.
2. Gently fold in flour and milk, then spoon into prepared tin. Sprinkle with white sugar, then bake for 15 minutes or until the skin is just set. Use a sharp knife to make a shallow slash along the top of the cake, then bake for a further 30 minutes minutes or until a skewer inserted in the centre comes out clean.