← Back to Search Results
baking
My Mother-In-Law’s Madeira Cake

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

I don’t know if I ever ate Madeira cake as a child, but just the sight of this golden-yellow loaf with its long crack down the middle makes me feel satisfactorily nostalgic. This recipe, given to me by my mother-in-law Carrie, is the best of any version I’ve tried. It’s just one of those plain cakes (no Madeira in the recipe!) you think you can’t see the point of. until you start slicing and eating it.

Yield: Makes 8-10 slices

Ingredients

  • 1 cup softened unsalted butter
  • ¾ cup sugar, plus extra for sprinkling
  • Grated zest and juice of 1 lemon
  • 3 large eggs
  • 1 1/3 cups self-rising cake flour
  • ½ cup all-purpose flour

Equipment:

  • 9x5-inch loaf pan, buttered and lined with parchment or wax paper

Directions

Preheat the oven to 350°F.

Cream the butter and ¾ cup sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour and, finally, the lemon juice. Pour batter into prepared pan. Sprinkle with sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake tester comes out clean. Remove to a wire rack, and let cool in the pan before turning out.

VARIATION

I love a good old-fashioned seed cake; if you do too, add a couple of teaspoons of caraway to this batter. For a lemon poppyseed cake, add the juice of another half lemon and a tablespoon or two of poppyseeds. And I once came across an expensive but tempting curiosity: tiny dried strawberries. I upped the liquid to the juice of 2 lemons and folded in about a cup of the strawberries. It was a wholly successful experiment.


© 2001 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10.

333kcal (17%)
24mg (1%)
35g
1g
20g (31%)
0g
12g (61%)
5g
1g
112mg (37%)
15g
4g
8mg
67mg
176mcg RAE (6%)
8mg (14%)
24mg (2%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
good-to-the-grain Good to the Grain
by Kim Boyce
cooking-for-friends Cooking for Friends
by Gordon Ramsay
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
spice Spice
by Ana Sortun
lucid-food Lucid Food
by Louisa Shafia
food-to-live-by Food to Live By
by Myra Goodman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?