Ekani Ella Mary Berry Madeira Cake is a beautifully simple, classic British sponge known for its tight, fine crumb and gentle lemon flavour. This cake has a soft, buttery texture with a slight dome on top, making it ideal for slicing and serving with tea or coffee. It’s a dependable, elegant bake that feels comforting yet refined.
The recipe uses straightforward ingredients, easy mixing, and produces a cake that stays moist and flavourful for days. If you enjoy traditional home-baked classics, this Madeira cake is the perfect treat.
What Is Mary Berry Madeira Cake?
Mary Berry Madeira Cake is a traditional British sponge made with butter, sugar, eggs, flour, and a touch of lemon. It’s known for its firm yet tender crumb, gentle rise, and lightly scented citrus flavour. Unlike a Victoria sponge, it’s denser and more buttery, making it perfect for neat slices.
Why This Recipe Is Worth Trying
- Has a beautifully soft yet firm crumb for perfect slicing
- Uses simple store-cupboard ingredients
- Offers a gentle lemon flavour without overpowering sweetness
- Stays fresh for days due to its higher butter content
- Works well as a base cake for decorating
- Ideal for beginners thanks to its forgiving method
Essential Ingredients to Make Mary Berry Madeira Cake
- 175g softened butter
- 175g caster sugar
- 3 large eggs
- 225g self-raising flour
- Zest of 1 lemon
- 1 tbsp lemon juice
- ½ tsp baking powder
- 2 tbsp milk
Optional Topping
- A strip of lemon peel for traditional decoration
- Icing sugar for dusting
Handy Kitchen Tools for Best Results
- 20cm round cake tin
- Baking parchment
- Mixing bowl
- Hand whisk or electric whisk
- Grater for zest
- Cooling rack
Step-by-Step Instructions to Prepare Mary Berry Madeira Cake
Step 1: Prepare the cake tin
Line a 20cm tin with baking parchment and lightly grease the sides to ensure an even release after baking.
Step 2: Preheat the oven
Heat your oven to 160°C (fan) or 180°C (conventional). Madeira cakes need steady, even heat for the perfect dome.
Step 3: Cream butter and sugar
Beat the softened butter and caster sugar together until pale, creamy, and light. This step helps the cake rise properly.
Step 4: Add the eggs
Add eggs one at a time, mixing well after each addition to prevent curdling. Stir in the lemon zest and lemon juice for flavour.
Step 5: Fold in the dry ingredients
Add the self-raising flour and baking powder, folding gently until smooth. Stir in the milk to loosen the mixture slightly.
Step 6: Fill the tin
Spoon the mixture into the prepared tin and level the surface. Place a lemon peel strip on top if you want a classic Madeira finish.
Step 7: Bake the cake
Bake for 30–40 minutes, or until golden and risen. A skewer inserted into the centre should come out clean.
Step 8: Cool the cake
Allow the cake to cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
What I Got Wrong (And How I Fixed It)
- Cake was too dense – Creamed butter and sugar for longer
- Top cracked too much – Reduced oven temperature slightly
- Batter felt stiff – Added a splash of milk for smoothness
- Flavour felt mild – Increased lemon zest for brightness
Healthier Version of Mary Berry Madeira Cake
- Replace half the butter with Greek yoghurt
- Reduce sugar by 20–25% without affecting the structure
- Use wholemeal self-raising flour for fibre
- Add a touch of orange zest for natural sweetness
Ingredient Substitutions for Mary Berry Madeira Cake
- Use lime zest for a zestier flavour
- Swap caster sugar for golden caster sugar for warmth
- Replace milk with yoghurt for extra moisture
- Add vanilla extract for extra aroma
Pairing Ideas: What to Serve With Mary Berry Madeira Cake
- A cup of Earl Grey for a traditional afternoon tea feel
- Fresh strawberries for a fruity lift
- Lemon curd to enhance the cake’s citrus notes
- Whipped cream for a softer, dessert-like experience
- Hot coffee to balance the buttery sweetness
Expert Tips to Make Perfect Mary Berry Madeira Cake
- Cream the butter and sugar thoroughly for the perfect rise
- Use room-temperature eggs for smooth mixing
- Fold gently to avoid tightening the crumb
- Do not open the oven early to prevent sinking
- Bake on the middle shelf for even heat
- Level the batter for a perfect dome
- Let the cake cool fully for the cleanest slices
Creative Ways to Customize Mary Berry Madeira Cake
- Add glace cherries to make a cherry Madeira cake
- Mix in crushed almonds for a nutty variation
- Add a citrus glaze on top for extra fragrance
- Turn it into a layer cake with lemon buttercream
- Add poppy seeds for a subtle crunch
How to Store Leftover Mary Berry Madeira Cake
- Store in an airtight container for 3–4 days
- Refrigerate in warm climates to keep it firm
- Freeze whole or sliced for up to 3 months
- Thaw at room temperature for the best texture
How to Reheat Mary Berry Madeira Cake
- Microwave slices for 5–6 seconds to refresh
- Warm in a low oven at 140°C for a few minutes
- Avoid overheating, as it may dry out the sponge
Nutritional Value (per slice)
- Calories: ~290
- Carbohydrates: 36g
- Protein: 4g
- Fat: 14g
- Sugar: 22g
- Fibre: 1g
Mary Berry Madeira Cake
Mary Berry Madeira Cake is a traditional British sponge made with butter, sugar, eggs, flour, and a touch of lemon. It’s known for its firm yet tender crumb, gentle rise, and lightly scented citrus flavour. Unlike a Victoria sponge, it’s denser and more buttery, making it perfect for neat slices.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 10 slices 1x
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
175g softened butter
-
175g caster sugar
-
3 large eggs
-
225g self-raising flour
-
Zest of 1 lemon
-
1 tbsp lemon juice
-
½ tsp baking powder
-
2 tbsp milk
Optional Topping
-
A strip of lemon peel for traditional decoration
-
Icing sugar for dusting
Instructions
Line a 20cm tin with baking parchment and lightly grease the sides to ensure an even release after baking.
Heat your oven to 160°C (fan) or 180°C (conventional). Madeira cakes need steady, even heat for the perfect dome.
Beat the softened butter and caster sugar together until pale, creamy, and light. This step helps the cake rise properly.
Add eggs one at a time, mixing well after each addition to prevent curdling. Stir in the lemon zest and lemon juice for flavour.
Add the self-raising flour and baking powder, folding gently until smooth. Stir in the milk to loosen the mixture slightly.
Spoon the mixture into the prepared tin and level the surface. Place a lemon peel strip on top if you want a classic Madeira finish.
Bake for 30–40 minutes, or until golden and risen. A skewer inserted into the centre should come out clean.
Allow the cake to cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
FAQs
Why does my Madeira cake crack on top?
Cracking is normal for Madeira cake because the batter is thick and rises slowly. If you want a smaller crack, bake the cake at a slightly lower temperature and avoid placing it too close to the top heating element.
How do I stop my Madeira cake from becoming too dry?
Madeira cake can dry out if it’s overbaked or the batter is too stiff. Adding a splash of milk to loosen the mixture and removing the cake from the oven as soon as the skewer comes out clean keeps the texture soft and moist.
Why is my Madeira cake dense instead of light?
A dense texture usually means the butter and sugar were not creamed long enough. Creaming them until pale and fluffy helps incorporate air, giving the cake a fine, lighter crumb.
How do I get a stronger lemon flavour in my Madeira cake?
Increase the amount of lemon zest, use fresh lemon juice, and avoid bottled alternatives. Rubbing the zest into the sugar before mixing helps release more citrus oils for a stronger flavour.
Final Words
Mary Berry Madeira Cake is a timeless classic that brings together simplicity, rich buttery flavour, and a beautiful citrus aroma. It’s reliable, easy to bake, and perfect for any occasion—from afternoon tea to family gatherings. With its tender crumb and elegant finish, this cake will quickly become one of your favourite traditional bakes.
