A delicious classic Madeira cake that you can whip up in a flash with storecupboard essentials.
ALSO TRY: Pineapple And Coconut Cake Recipe
- 185g unsalted butter
- 185g caster sugar
- 1 orange, finely zested
- 1 lemon, finely zested
- 4 medium eggs
- 185g self raising flour
- ½tsp baking powder
- Pinch of salt
- Preheat the oven to 170C, gas 3. Grease and line a 900g loaf tin.
- Using an electric whisk beat the butter, sugar and zests together until pale and fluffy. Add the eggs one at a time beating well after each addition.
- Sift the flour, baking powder and salt together in a bowl then gently fold into the cake mixture with a large metal spoon. Pour into the prepared cake tin and bake for 45-50 minutes until golden and when inserted a skewer comes out clean.
- Leave the cake to cool completely on a wire rack before slicing to serve.
Top Tip for making Madeira Cake: The flavours in Madeira cake improve over time so once cool wrap tightly with foil to store.