James Martin Madeira Cake

This James Martin Madeira Cake is a classic British bake with a fine, close crumb and a light lemon flavour that feels both comforting and elegant. It is firm enough to slice neatly, yet soft and buttery with every bite. The recipe is straightforward and ideal for beginners, with no fancy techniques required. From start to finish, it takes around 75 minutes, making it perfect for an easy afternoon bake.

Ingredients

For the cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 275g plain flour
• 2 tsp baking powder
• Finely grated zest of 1 lemon
• 2 tbsp milk

For the topping

• 1 tbsp granulated sugar, for sprinkling
• Thin slices of lemon, optional

How to Make James Martin Madeira Cake

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Grease and line a 900g loaf tin with baking parchment, making sure the sides are well covered.
• Mix the butter and sugar: In a large bowl, beat the softened butter and caster sugar together until pale, light, and creamy. This should take about 3 to 4 minutes.
• Add the eggs: Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent curdling. Mix until smooth.
• Fold in the dry ingredients: Sift the flour and baking powder together, then gently fold into the mixture along with the lemon zest.
• Adjust the consistency: Stir in the milk to create a smooth, dropping consistency. The batter should fall easily from the spoon.
• Fill the tin: Spoon the mixture into the prepared loaf tin and level the top. Arrange lemon slices on top if using, then sprinkle with granulated sugar.
• Bake the cake: Bake for 55 to 60 minutes until golden and well risen. A skewer inserted into the centre should come out clean.
• Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips for the Best Madeira Cake

Why did my cake crack on top?

A small crack is normal and traditional for Madeira cake. Baking at a lower temperature helps control excessive cracking.

How do I keep the texture light?

Make sure the butter is fully softened and beat it well with the sugar to incorporate air before adding the eggs.

Can I make it less sweet?

You can reduce the caster sugar by up to 25g without affecting the structure of the cake.

Serving Suggestions

• Serve with a cup of tea or coffee
• Enjoy plain or with a little butter
• Pair with fresh berries for a light dessert

Storage

Room temperature

Store in an airtight container for up to 4 days. Keep it in a cool, dry place.

Refrigerator

Not recommended, as refrigeration can dry out the cake.

Freezing

Wrap the cake tightly in cling film and freeze for up to 3 months. Defrost at room temperature before serving.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Madeira Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic James Martin Madeira Cake with a fine crumb, buttery texture, and gentle lemon flavour. Perfect for slicing and serving with tea.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 275g plain flour

• 2 tsp baking powder

• Zest of 1 lemon

• 2 tbsp milk

• Granulated sugar, for topping

• Lemon slices, optional

Directions

• Preheat the oven to 170°C or 150°C fan. Grease and line a 900g loaf tin.
• Cream the butter and caster sugar until pale and fluffy.
• Beat in the eggs one at a time, adding a little flour with each.
• Fold in the remaining flour, baking powder, and lemon zest.
• Stir in the milk to achieve a smooth consistency.
• Spoon into the tin, level the top, and sprinkle with sugar.
• Bake for 55 to 60 minutes until golden and cooked through.
• Cool briefly in the tin, then turn out onto a wire rack.

Notes

• Use room temperature eggs for best results.
• A slow bake ensures a fine crumb.
• Wrap well before freezing.