There’s something quietly magical about a simple Madeira cake. It doesn’t try to be fancy, it’s not stuffed with jam or icing — just a golden, lemony hug of a bake. I remember my gran making something like this on slow Sunday afternoons. She’d slice it warm, still a bit soft in the middle, and plonk it next to a mug of strong tea. No faff. Just honest, buttery comfort.
James Martin’s version keeps that old-school vibe but nails the texture — it’s light yet dense (yes, that’s a thing), with just enough lemon to wake it up. It’s the kind of cake you make for company… and then eat three slices before they arrive. And it’s even better the next day — if it lasts that long.
Why You’ll Love It
- It’s ridiculously easy. No layers, no fuss, no weird ingredients.
- Has a lovely citrus pop thanks to the lemon zest — no frosting needed.
- Stays moist for days. That’s Madeira cake’s superpower.
- Perfect with tea, always. And it holds up beautifully under a dollop of cream.
- Freezes like a dream — slice it first if you want to sneak pieces later.
- Tastes like something from a bakery, but you made it in your own kitchen. Bragging rights included.
Ingredients
- 175g (6oz) butter, room temp
- 175g (6oz) caster sugar
- 3 large free-range eggs
- 250g (9oz) self-raising flour
- 2–3 tbsp milk
- Zest of 1 lemon
- 1–2 thin pieces of candied citron or lemon peel (optional, for topping)
How to Make It
Cream it like you mean it:
Start by preheating your oven to 180°C (350°F, Gas 4). Line the base of an 18cm (7in) round cake tin with greaseproof paper and grease it. Then cream the butter and sugar until pale, light, and fluffy — like clouds. Use a stand mixer if you’ve got one; your arm will thank you.
Add the eggs without the drama:
Crack in the eggs one at a time, beating well after each. Add a tablespoon of flour with the last egg to stop any curdling. It works. I promise.
Fold it gently, like you’re tucking in a baby cake:
Sift in the rest of the flour and add the milk, folding until smooth and just combined. No over-mixing here — this isn’t bread dough. Stir in the lemon zest and resist the urge to eat it straight from the bowl.
Into the tin and into the oven:
Spoon the batter into your prepared tin and smooth the top with a spatula (or a clean finger — no shame). Bake in the centre of the oven for 30–40 minutes, until golden and a skewer poked into the middle comes out clean.
Let it chill (just a bit):
Leave it in the tin for 10 minutes, then transfer to a wire rack to cool completely. It smells incredible at this point — you’ve been warned.
Fancy it up, or don’t:
Top with thin slivers of candied peel if you like, or leave it plain. Either way, it’s perfect with a cup of something hot and strong.
Common Mistakes and How to Dodge Them
Why did my cake sink in the middle?
Your tin might be too small, or your oven too hot. Also, don’t open the oven door too soon — it’s not ready to see the world.
It’s too dense — what happened?
Could be over-creamed butter, or you beat the flour too much. Gentle folding keeps it soft and tender.
Dry edges?
Your oven might run hot. Check it at 30 minutes and tent it with foil if it’s browning too fast.
Cake stuck to the tin?
Always grease and line your tin. Even non-stick ones. Don’t trust ‘em.
Storage and Reheating
- Fridge: Store in a sealed container. Stays good for about 5–7 days.
- Freezer: Wrap tightly in foil, then in a freezer bag. Keeps for a month.
- To reheat: Just microwave a slice for 10–15 seconds if you want it warm. Add cream or jam and make it feel fancy.
Frequently Asked Questions
What’s the difference between Madeira cake and sponge?
Madeira has more flour and is slightly denser. It holds up better and lasts longer — kind of like a posh pound cake.
Can I add more lemon?
Sure, but don’t overdo it. You want a hint, not lemon drizzle vibes. A teaspoon of juice can boost it without going full tart.
Can I bake it in a loaf tin?
Yep. Just adjust the baking time — it might take a touch longer. Keep an eye on it after 35 minutes.
Do I have to use candied peel?
Not at all. It’s traditional but optional. Skip it if you’re not into chewy toppings.
Nutrition Facts (Per Serving)
- Calories: 175
- Fat: 7g
- Saturated Fat: 2.5g
- Carbs: 24.7g
- Sugar: 8.4g
- Protein: 2.9g
- Sodium: 100mg
Try More James Martin Recipes:
James Martin Madeira Cake
Description
A golden, buttery Madeira cake with lemon zest and a soft, dense crumb — perfect with a cup of tea and a slow afternoon.
Ingredients
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 18cm round tin.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well. Add flour with the last egg.
- Fold in remaining flour, milk, and lemon zest.
- Pour into tin, smooth the top.
- Bake for 30–40 mins, or until golden and a skewer comes out clean.
- Cool for 10 mins in tin, then transfer to a rack. Top with peel if using.
Notes
- Use room temp butter for best creaming results.
- Don’t over-mix once flour is added — it’ll toughen the cake.
- Bake in centre of the oven for even rise.
- Store wrapped to keep it moist for days.