Prepare to embark on a delightful culinary journey with the most beloved British cake that has been warming hearts and satisfying sweet tooths for generations! Mary Berry's Madeira Cake is not just a recipe; it's a slice of traditional British baking history that promises to transform your kitchen into a haven of irresistible aromas and mouthwatering flavors. With its tender crumb, subtle lemon zest, and perfect balance of sweetness, this cake is about to become your new go-to dessert for every occasion - from elegant afternoon teas to comforting family gatherings.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 200g unsalted butter
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 2 tbsp milk
- Zest of 1 lemon
Instructions
- Preheat the oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 20cm (8-inch) round cake tin with parchment paper, ensuring the paper extends about 2-3cm above the rim of the tin.
- In a large mixing bowl, cream together the softened unsalted butter and caster sugar using an electric mixer. Beat until the mixture becomes pale, light, and fluffy, which should take approximately 4-5 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour to stabilize it.
- Gently fold in the remaining self-raising flour using a large metal spoon or spatula, being careful not to overmix. The mixture should be soft and dropping consistency.
- Add the milk and lemon zest, folding them in carefully to distribute evenly throughout the batter.
- Transfer the mixture to the prepared cake tin, smoothing the top with a spatula to create an even surface. Create a slight dip in the center to help the cake rise evenly.
- Place the cake in the preheated oven and bake for 50-60 minutes. To check if it's done, insert a skewer or thin knife into the center - it should come out clean.
- Remove from the oven and allow the cake to cool in the tin for 10 minutes. Then turn out onto a wire rack to cool completely.
- Once cooled, the cake can be served as is or decorated with a light dusting of powdered sugar if desired.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and even baking.
- When creaming butter and sugar, be patient and mix for the full 4-5 minutes to create a light, fluffy base.
- Add eggs one at a time and mix thoroughly to prevent curdling - if the mixture looks split, a tablespoon of flour can help stabilize it.
- Use a light hand when folding flour to maintain the cake's delicate texture - overmixing can lead to a tough cake.
- The slight dip in the center is traditional for Madeira cake, so don't worry about creating a perfectly flat top.
- Always use a skewer or thin knife to test doneness - it should come out clean when inserted into the cake's center.
- Allow the cake to cool completely before slicing to maintain its perfect texture and prevent crumbling.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 135mg
