Classic Madeira Cake Recipe
If you’re looking for a delightful yet simple dessert, this Classic Madeira Cake is the answer! Infused with a hint of lemon and adorned with luscious candied lemon slices, it’s perfect for any occasion.
Ingredients
- For the Madeira Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 4 large eggs
- 2 tablespoons lemon juice
- For the Candied Lemon Slices:
- 1 cup granulated sugar
- 1 cup water
- 1 lemon, thinly sliced
Instructions
Madeira Cake
- Preheat the Oven: Preheat your oven to 325°F (170°C). Grease and flour a deep 8-inch round cake pan and line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, sugar, and lemon zest together on medium-high speed until the mixture is pale and fluffy, about 2-3 minutes.
- Incorporate Eggs: Add the eggs one at a time, mixing one tablespoon of the flour mixture with each egg. Ensure everything is fully combined after each addition.
- Combine Mixtures: Gently fold in the remaining flour mixture and then add in the lemon juice.
- Bake: Pour the batter into your prepared pan and bake for approximately 1 hour, or until a cake tester comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Candied Lemon Slices
- Prepare the Syrup: In a large, shallow saucepan, combine the sugar and water. Bring it to a simmer and stir until the sugar is completely dissolved.
- Candy the Lemons: Gently lay the thin lemon slices in a single layer in the syrup. Simmer for about 15 minutes, turning them halfway through to ensure even candying.
- Dry the Slices: Carefully remove the slices from the pan, allowing excess syrup to drip off, and place them on a parchment-lined baking sheet. Allow them to dry at room temperature. Optionally, you can dip them in granulated sugar for added sweetness.
Notes
- Cake Tip: If lemon isn’t your favorite, substitute it with any other citrus using the same quantities.
- Storage: The cooled cake can be stored wrapped in plastic for up to 3 days at room temperature. The candied lemon slices will last for a few days and can be used to garnish various desserts.
Enjoy!
Indulge in this Classic Madeira Cake with your afternoon tea or as a delightful breakfast treat. For a warm, fresh experience, reheat slices in the microwave for about 20 seconds before serving!
FAQs
- Can I adapt this recipe for cupcakes?
- Yes! Reduce baking time to about 15 minutes for 18-24 cupcakes, depending on size.
- Can I make the cake in advance?
- Absolutely! You can bake the layers and freeze for up to 3 months. Just thaw them a few hours before serving.
- Looking for more lemon recipes?
- Check out our additional lemon-flavored creations that will brighten up any meal or celebration!
Enjoy baking this delightful Classic Madeira Cake and share it with family and friends!