Madeira cake is the sort of sponge lemon flavoured cake that is firm with a slightly dense texture, which turns out to be exceptionally moreish.
There is a misconception regarding the name of this cake. People think it must be made with Madeira which is a sweet wine. Instead, it was intended to be served with Madeira.
Madeira Cake has been in my drafts ever since we did A – Z Baking Around the World where I baked 26 eggless cakes from different countries. We had a country clause and I realized that later. So, this went into drafts. Somehow every Mega Marathon I do I always land up with some drafts, due to some of the other reasons. Anyway, these drafts are our lifesavers!
The cake is on the dense side but truly a delicious treat and best served with some tea or coffee, well, definitely with wine too if you would like some. It has a very pleasing citrusy flavour from the lemon juice and zest. Some people add orange zest, in fact, if you wish you could add both.
The traditional Madeira Cake doesn’t have cocoa, but I love a little hint of chocolate in my cakes so just drizzled some over the cake. I have not been working with a theme in my mind, but this week has been a week of Tea Cake Bakes.
11/4 cups all-purpose flour
3/4 teaspoons baking powder
3/4 cup butter
1/2 cup sugar
11/2 tablespoons commercial egg replacer
4 1/2 tablespoons water
1 tsp lemon juice
Zest of one lemon
Few glazed cherries and preserved fruit bits ( optional )
Cocoa powder ( optional )
Preheat the oven to 180 deg C.
Sieve flour, baking powder and salt.
Cream butter and sugar till creamy.
Whisk the commercial egg replacer and water.
Gradually incorporate the egg replacer mix in the sugar-butter mix.
Add the flour mix, spoon by spoon to the mix along with lemon juice and lemon zest till a smooth creamy batter is formed.
Add in chopped glazed cherries and fruit bits
Transfer the mix into a greased lined cake tin.
Bake for 35 – 40 minutes at 180 deg C, or until a skewer comes out clean.
Once the cake cools down dust cocoa powder or icing sugar or enjoy it as it is.
- 11/4 cups all purpose flour
- 3/4 teaspoons baking powder
- Pinch salt
- 3/4 cup butter
- 1/2 cup sugar
- 11/2 tablespoons commercial egg replacer
- 4 1/2 tablespoons water
- 1 tsp lemon juice
- Zest of one lemon
- Few glazed cherries and preserved fruit bits optional
- cocoa powder optional
- Preheat the oven at 180 deg C.
- Sieve flour ,baking powder and salt .
- Cream butter and sugar till creamy .
- Whisk the commercial egg replacer and water .
- Gradually incorporate the egg replacer mix in the sugar butter mix .
- Add the flour mix , spoon by spoon to the mix along with lemon juice and lemon zest till a smooth creamy batter is formed .
- Add in chopped glazed cherries .
- Transfer the mix into a greased lined cake tin .
- Bake for 35 - 40 minutes at 180 deg C , or until a skewer comes out clean .
- Once the cake cools down dust cocoa powder or icing sugar or enjoy as it is .