A lemon madeira cake is one of those timeless bakes that never loses its charm. With its soft, buttery crumb and gentle citrus notes, it strikes that perfect balance between effortless elegance and homely comfort. Lightly scented with lemon and vanilla, it’s the ideal companion to a mid‑morning or afternoon cup of tea and always goes down beautifully.

Reliable, simple, and delicately flavoured with fresh lemon, this close‑crumbed madeira cake is a classic bake for any day of the week — whether you’re celebrating something small or just fancy a slice with your cuppa.

Lemon madeira cake

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Cook Time 40 minutes mins

Course Cake

Servings 8 people

Ingredients

  

• 150 g butter, softened
• 150 g caster sugar
• 2 eggs, lightly beaten
• 3 tbsp milk
• 225 g self raising flour
• ½ lemon, juice and zest

Instructions

 

• Preheat the oven to 180°c/gas 4. Grease a 1lb loaf tin and set aside.
• Beat together the butter and sugar until pale and creamy.
• Beat in the eggs and milk, a little at a time, along with a little flour until well combined and all the ingredients are mixed together.
• Add the lemon zest and juice and mix well.
• Pour into the tin and level. Bake in the oven for 40mins until risen, golden and a knife is inserted and comes out clean.
• Leave in the tin for 10mins, then turn out onto a wire rack to cool completely.