Madeira Cake (A Classic British Cake)

Madeira cake is a classic British recipe, and does not contain any wine, despite what you may think. Enjoy this lovely cake any time of day. It’s just as good with a cup of tea, as with a glass of Madeira wine.

This is a lovely cake that I grew up with in Scotland.

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Madeira cake in the UK used to be as popular as a chocolate cake is here in the US. I say, “used to be” because I’m no longer living in Scotland, and feel like it may have lost a bit of its popularity since the 60s and 70s. I haven’t seen it in bakeries and tea rooms when I’ve traveled to Britain in recent years. (If you live in the UK, please tell me your thoughts on the current status of Madeira cake in the comments below.)

What is Madeira Cake?

This is a British cake (not Portuguese) that is basically a somewhat heavy sponge cake that’s traditionally served with a glass of Madeira wine. However, tea is now also acceptable. 

What Flavor is Madeira cake?

Madeira cake’s traditional flavor comes from lemon rind. Try to buy organic Meyer lemons for this recipe, if you can find them. Sometimes, a bit of candied lemon peel is baked into the top of the cake. If you like lemon cakes, you will love Madeira cake. 

Have you tried my Sicilian whole lemon cake? 

Why is it Called Madeira cake?

Contrary to what one might think, this cake does not come from Madeira (Portugal), it’s actually named as such because it was traditionally served with Madeira wine, which is similar to Port. 

Why Does my Madeira Cake Crack?

Did your cake crack? Great! Madeira cake is supposed to have a traditional crack, along with a bit of a crunch from a sprinkle of sugar before baking!

Madeira Cake Recipe

adapted from Lofty Peak and Mrs. Beeton’s cookbook             makes one 8″ cake

FULL PRINTABLE RECIPE BELOW

Preheat the oven to 350˚F (175˚C)

Make the Cake Batter

Sift the flour, baking powder and salt and set aside.

Cream the butter and sugar together until light and fluffy.

Add one egg at a time, clearing after each addition. Then add a heaping tablespoonful of flour after adding 2 eggs (this will help the batter not to curdle). Repeat after another 2 eggs.

After the 5 eggs have been incorporated, add the grated lemon rind, and then the remaining flour mixture.

Fold in the flour gently. As you can see, it’s quite a dry cake batter, so if yours looks like this, don’t panic. 

Keep folding until the flour is evenly mixed in, and the batter is smooth. However, as you can see, it is much heavier than a standard sponge or cake batter

Bake the Cake

Spread the cake batter into a prepared 8″ springform pan. Sprinkle the top with the teaspoon of sugar.

Bake for about  an hour and 15 minutes, or until a cake tester comes out dry when placed into the center of the cake. Allow to cool in the tin for about 15 minutes, then remove and place on a cooling rack to cool completely before serving. 

Serve with Madeira Wine or Tea

Cut into wedges or slices, and serve with your choice of beverage.

 

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