Lemon Madeira Cake

 

Madeira cake is a pretty straight forward sponge cake. Basic ingredients create a rich, firm texture, yet light cake; similar to pound cake. It is named not because Madeira wine is an ingredient but because the cake was eaten as an accompaniment with a glass of Madeira. Now it is served with tea and liqueurs. This cake dates back to the 18th or 19th century; with one of the earliest published recipes for Madeira cake appearing in Eliza Acton's book, Modern Cookery for Private Families (1845).  

Lemon Madeira Cake

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makes 1 x 7 inch round cake

1 2/3 cups unbleached all purpose flour, sifted

1 teaspoon baking powder

1 1/2 sticks butter, softened

3/4 cup superfine sugar

grated rind of 1 lemon

3 eggs

2 tablespoons milk

Preheat the oven to 350ºF. Grease and line a 7 inch round cake tin.

Mix together the flour and baking powder. Beat together the butter, sugar and lemon rind until light and fluffy. Beat in the eggs, one at a time, adding 2 tablespoons of flour with the last two. Fold in the remaining flour, then gently mix in the milk.

Turn into the prepared 7 inch cake tin and bake for 45 to 60 minutes or until a skewer comes out clean. Remove from the oven and turn out onto a wire rack to cool. 

- JD