Easy Madeira Cake Recipe – Classic Lemon Madeira Cake

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This easy Madeira cake recipe is one I’ve been making for years. It’s a simple classic bake with a soft, buttery sponge, a slightly firmer golden crust and just enough lemon zest to give it a lovely fresh flavour.

Madeira cake doesn’t need fancy fillings or decorations – that’s part of what I love about it. Made in a 2lb loaf tin with just a handful of basic baking ingredients, it’s perfect sliced and served with a cup of tea.

My recipe has evolved slightly over the years, but the basic method has stayed the same. Once you’ve creamed the butter and sugar, everything comes together quickly before the cake goes into the oven.

Don’t worry when the top starts to crack as it bakes either. That’s exactly what happens with mine and gives it that traditional Madeira cake appearance.

What’s the difference between Madeira cake and pound cake?

Madeira cake and pound cake are both rich, buttery cakes, so it’s easy to see why they’re sometimes confused, but they aren’t quite the same thing.

Traditional pound cake gets its name from the original method of using equal weights – historically a pound each – of butter, sugar, eggs and flour.

Madeira cake is another simple butter cake, but British Madeira cake recipes usually include a raising agent and often lemon zest, giving the finished cake its characteristic texture and subtle citrus flavour.

My Madeira cake uses self-raising flour plus a little baking powder and the grated zest of a lemon.

What equipment do I need?

I bake my Madeira cake in a 2lb loaf tin, which gives it the classic loaf shape.

You’ll also need a large mixing bowl, wooden spoon or spatula, cooling rack and either a stand mixer or electric hand whisk.

My loaf tin is non-stick, so I don’t usually line it. If you’re worried about your cake sticking, you can line the tin with baking parchment to make it easier to lift out once baked.

What you need for this Madeira cake recipe

You only need a handful of basic baking ingredients for this recipe.

• 225g self-raising flour – this gives the cake its structure and helps it rise.
• 1 tsp baking powder
• 225g unsalted butter – softened so it’s easier to cream with the sugar.
• 225g golden caster sugar
• 4 large eggs
• Zest of 1 lemon – this gives the cake its traditional subtle citrus flavour.
• 1 tsp vanilla extract

I prefer making this with self-raising flour. Plain flour won’t give you exactly the same result unless the raising agents are adjusted, so I’d actually remove the current parenthetical “or all purpose flour” from the recipe card rather than presenting it as a straight swap.

If you would like to download the recipe card for this, you can do so here:

My tips for a good Madeira cake

Don’t worry about the crack. The top of my Madeira cake naturally cracks as it bakes. That’s part of the traditional appearance rather than a sign that something has gone wrong.

Use softened butter. It makes it much easier to cream the butter and sugar until light and fluffy.

Add the eggs gradually. I add mine one at a time. If the mixture starts looking split, adding a spoonful of the flour usually brings it back together.

Don’t rush to remove it from the tin. I leave mine for around 15 minutes before turning it out onto a cooling rack.

Let it cool before slicing. It smells tempting while it’s still warm, but I think the texture is better once the cake has cooled to room temperature.

Can I make an orange Madeira cake?

Yes. For an easy variation, swap the lemon zest for finely grated orange zest.

The basic cake stays exactly the same but you’ll get a slightly sweeter citrus flavour. It’s a really simple way to change the recipe without needing to alter the whole cake.

If you enjoy this Madeira cake recipe but fancy changing the flavour, simply swap the lemon zest for finely grated orange zest.

How to store Madeira cake

Once the cake is completely cool, keep it in an airtight container at room temperature to stop it drying out.

We usually slice ours as we need it rather than cutting the whole cake in advance.

In theory, that means we can enjoy it with a cup of tea over the next few days. In reality, it doesn’t always last that long in our house!

More traditional cake recipes

If you enjoyed this easy Madeira cake recipe, there are plenty more simple traditional cakes to try on The Family Cookbook.

My Old School Cake is a simple vanilla sponge topped with icing and colourful sprinkles, while my traditional Fairy Cakes are perfect when you want a smaller bake that’s quick to make.

You could also try my Jam and Coconut Cupcakes for another old-school favourite, or my Chocolate Loaf Cake if you’re in the mood for something a little richer.

For me, these are exactly the sort of cakes that don’t need to be complicated – just a good homemade bake and a cup of tea.