Old-school Madeira cake

Madeira cake is one of those classics that has been around for what seems like forever thanks to its basic ingredients and near fail-safe method. The cake itself is light with a hint of lemon thanks to a splash of juice and zest. If you want to jazz it up a little, you can add a lemon-glaze icing to the top for something a little special. It’s lovely with a cup of Earl Grey or coffee and is sure to have you coming back for more.

Method

• 240 grams unsalted butter (softened)
• 200 grams caster sugar (plus 2 tablespoons for sprinkling)
• grated zest and juice of 1 unwaxed lemon
• 3 large eggs
• 210 grams self-raising flour
• 90 grams plain flour

Ingredients

1. Preheat the oven to 170C/gas mark 3/325F. Grease and line a loaf tin with baking paper. Cream the butter and sugar, and add the lemon zest.

2. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour and, finally, the lemon juice.

3. Sprinkle with caster sugar and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Remove to a wire rack, and let cool in the tin before turning out.