My son adores Lemon Madeira Cake. It’s the one cake he was requested time and again since he discovered it when he was knee-high to a grasshopper. That little boy of yesteryear is towering over me now, not so little but still with simple tastes.
This cake is a great all-rounder. It has less sugar than many cake recipes, packs a punch with lemon flavour and keeps well for a few days in an airtight container. My aforementioned chap loves bringing a slice of this in his lunch box. It’s also a lovely treat with a cuppa.
80g Caster Sugar
1 tsp Vanilla Extract
Finely grated zest of two lemons
225g Plain Flour
1 tsp Baking Powder
Juice of ½ Lemon
Reserve the juice of the rest of the lemons for the top.
- Preheat oven to 170C fan and prepare a loaf tin.
- Beat the butter, sugar & vanilla extract together until the mixture is light & fluffy.
- Add the eggs, one at a time, beating well after each one.
- Sift in the flour and baking powder. Add the lemon zest and juice and fold in, ensuring everything is incorporated.
- Transfer the batter to the tin and bake for 50-55 minutes or until a skewer/cake tester inserted into the centre comes out clean.
- While the cake rests in the tin, pierce the top with skewer/cake tester and pour the remaining lemon juice over the top. This will seep into the cake adding a further hit of zingy lemon!
- Transfer to a wire rack to cool completely.
There’s a good selection of cake recipes here on the blog for you to explore! Do tag me on your social media if you bake it or leave a comment here to let me know here what you think.