This cake is a great choice for a brunch or any time you’re craving a lemony treat. Fresh, vibrant and rich, this version of Madeira cake is made by carefully creaming butter and sugar, then gradually beating in eggs and folding in the flour and grated orange and lemon zest to make a smooth batter. The baked cake is decorated with a citrus glacé icing and curls of candied citrus peel.

The texture is so tender and moist that the cake simply melts in your mouth. Start off by greasing your baking sheet and lining it with a parchment paper. Mix your flours together, you can use a combination of plain flour and self-raising flour which will give it a little bit of a lift, set that aside.

For the batter, add unsalted butter in a stand mixer and add in castor sugar then beat that until really fluffy, that will take about 5 minutes. Once lovely and floppy and white, add in eggs one at a time mixing it really well in between each one. Once all your eggs are in and mixed really well, start adding the flour and beat in the lowest speed possible.

You only want to mix that for the briefest time just until all that flour is incorporated fully. The last ingredients that you will be adding to this recipe are whole milk and a spoon of vanilla extract, mix them for a few minutes and pour the batter in the baking tin.

Bake at 170 degrees for 24 to 26 minutes or until a skewer inserted in the middle comes out clean. Madeira cake is perfect when you want a layer cake or when you are amazing shaped cakes.


  • 210g Multi Purpose Mix
  • 175g butter/baking margarine
  • 250g caster sugar
  • 3 large egg
  • 1 tsp vanilla essence
  • 2 tbs orange juice
  • 1 tsp grated orange zest


  1. Lightly oil and line the sides and base of a loaf tin.
  2. Cream the margarine and sugar together until light and fluffy. Add in the tsp of orange zest.
  3. Slowly beat in the eggs one at a time scraping the mix together after each addition.
  4. Add the vanilla essence and the 2tbs of orange juice with the final egg.
  5. Add the multi-purpose flour and either fold in by hand until just blended, or mix slowly for 1-2 minutes.
  6. Pour the mixture into the prepared tin and bake in a pre-heated oven at 180°C/350°F/.
  7. Remove from the oven and allow to cool in the tin for 20-25 minutes.
  8. Turn the cake onto a wire rack, remove the lining paper and allow to cool fully before slicing and serving.
  9. Store in an airtight container.