Ingredients
- 240 grams unsalted butter (softened)
- 200 grams caster sugar (plus extra for sprinkling)
- grated zest and juice of 1 unwaxed lemon
- 3 large eggs
- 210 grams self-raising flour
- 90 grams plain flour
You will need a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined.
- Preheat the oven to 170ºC/150ºC Fan/gas mark 3/325ºF.
- Cream the butter and sugar, and add the lemon zest.
- 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.
- Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
- Remove to a wire rack, and let cool in the tin before turning out.
Method
In the lockdown bake-off spirit, I thought I would try a madeira cake. Not sure why, except Bezza always seems to go on about them and they have a reputation as the cake of all cakes. I cant recall ever having tried to eat one let alone make one, so one bored day (they all merge into one so don't ask me which day it was....) I thought I would give it a go. They are meant to be firm with a good rise, lemony flavour and with a sugar-coated crack down the length of the cake. I was happy to see I got the rise and the crack!
I am also happy to report that the cake earns its reputation. It is dense in a good way - ideal with a cup of tea in the afternoon when you want to know that you have actually had a piece of cake. Try it!