Madeira Cake - 8 inch/20cm square

Madeira cake is a close texture sponge, perfect for filling with buttercream and lemon curd - see Tarte Au Citron. It also lends itself for novelty cakes which require cutting and shaping.

Category:  Baking  - 


For 1 Batch(es)


  • 350 g butter, softened
  • 350 g caster sugar
  • 350 g S.R. flour
  • 175 g plain flour
  • 6 eggs
  • 2 lemons, finely chopped zest

Madeira Cake - 8 inch/20cm square Directions

  1. Grease and base line an 8" (20cm) square cake tin. Preheat oven to 150 degrees C.
  2. 1. Cream together the butter and sugar until pale and fluffy.
  3. 2. Add the eggs, one at a time, beating well. If the mixture is beginning to curdle, add a couple of spoons of the weighed flour.
  4. 3. Sieve the two flours together and fold into the cake mixture, along with the lemon zest.
  5. 4. Turn into the prepared tin and bake in the center of a preheated oven for about 1 1/2 - 2 hrs or until cooked.
  6. Hint: This does take a while to cook, but it is important not to raise the oven temperature otherwise the cake will peak in the middle.