I was attracted to this Madeira Cake for Bake Along event, when Zoe baked a very small cake with only 1 egg. I quickly went into my storeroom to dig into my boxes to look for smallest loaf tin that I could find. I was so pleased to be rewarded with this this yellow cake full of lemon flavour for our afternoon tea. I love the light and soft texture of this cake especially the crispy sugary top. Just can’t help treating myself to another slice of this yummy cake!
Madeira Cake
Ingredients: 80g butter, softened 50g caster sugar lemon zest of 1 lemon 2 tbsp lemon juice 1 large egg (70g), lightly beaten 70g self-raising flour 30g plain flour Topping – caster sugar (I used natural raw sugar) Method: 1 small tin loaf (8 x 17cm)
Preheat oven to 170 deg C, Lined tin loaf with parchment paper all sides up. Sift flour together, set aside.
Cream the butter and sugar till fluffy, and add the lemon zest with a hand electric mixer.
Add the beaten in 3 batches with a tablespoon of the flour for each at low speed.
Then gently mix in the rest of the flour in few batches. Finally, the lemon juice.
Pour batter into prepared tin and spread evenly with a spoon.
Sprinkle with sugar over the batter.
Bake for 25 mins or until a skewer comes out clean (I baked mine for 35 mins).