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Mary Berry Madeira Cake

Mary Berry Madeira Cake
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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.

Ingredients

Scale

  • 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

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-madeira-cake/