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Madeira Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 628kcal

Ingredients

  • 180 g salted butter, softened at room temperature
  • 180 g 3/4 cup caster sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla bean extract
  • Finely grated zest of 1 medium sized lemon
  • 255 g 1 & 2/3 cups gluten free flour, or regular all purpose flour, I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’*
  • 2 1/2 tsp baking powder
  • 3 Tbsp freshly squeezed lemon juice

Instructions

  • Preheat oven to 180ºC (356ºC). Line a 9” x 5“ rectangle baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
  • In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter and caster sugar. Beat on high for 1-2 minutes or until mixture turns light/pale yellow and fluffy in texture. Scraping down the sides as needed.
  • Add eggs one at a time, beating after each addition until just combined.
  • Beat through vanilla and lemon zest until just combined.
  • Add flour and baking powder. Beat until just combined.
  • Add lemon juice and beat until well combined and you have a thick smooth batter.
  • Pour into lined pan and smooth out top.
  • Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean. The top should be slightly cracked and golden.
  • Remove and cool in pan for 5 minutes.
  • Carefully remove and turn out cake onto a wire rack to cool completely.
  • Slice, serve and enjoy!

Notes

Store in an airtight container, in the pantry, for 3-4 days.
* I use Bob's Red Mill Gluten Free 1-1 Baking Flour.

Nutrition

Calories: 628kcal | Carbohydrates: 77g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 175mg | Sodium: 298mg | Potassium: 364mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1040IU | Vitamin C: 4.7mg | Calcium: 142mg | Iron: 3.1mg