Nigella Madeira Cake

There’s something so wonderfully nostalgic about a Madeira cake. It doesn’t shout. It doesn’t try to be trendy. It just is. Golden-crusted, soft in the middle, with that gentle citrusy aroma that wraps around your kitchen like a hug from your nan. I remember my mum baking one on Sundays — usually while listening to old Elton John vinyls — and the smell alone was enough to make me forget whatever nonsense teenage angst I was drowning in.

Nigella’s take on it is classic, no fuss, and exactly what you want when life’s a bit too loud. This is a cake that sits confidently in the tin, waiting for a quiet cuppa and a gossip. It’s not overly sweet, which I adore — just rich, buttery, and bright with lemon. And that crack down the middle? That’s not a flaw, it’s tradition.

It’s the kind of bake that makes you feel like you’ve got your life together… even if your laundry pile says otherwise.

Why You’ll Love It

• Buttery and rich without being cloying — proper grown-up cake.
• Bright lemon flavour without being zingy or sharp.
• Keeps beautifully for days (if it lasts that long).
• No tricky techniques — just good old-fashioned creaming and stirring.
• Feels fancy with tea, but humble enough for breakfast.
• Works as a base for all sorts of fruity toppings — raspberries, curd, even clotted cream.

Ingredients

• 240g unsalted butter, softened
• 200g caster sugar (plus a spoon or two for sprinkling)
• Grated zest and juice of 1 unwaxed lemon
• 3 large eggs
• 210g self-raising flour
• 90g plain flour

How to Make It

Cream it like you mean it:

In a big mixing bowl, beat together the softened butter and caster sugar until it’s pale, fluffy, and you can’t stop sneaking a taste with your finger. Mix in the lemon zest.

Add the eggs — slowly does it:

Crack in the eggs one at a time, beating well between each. If it starts to curdle (it might), toss in a spoonful of the flour. It’ll sort itself out.

Fold in the flour, gently:

Add in both flours and the lemon juice. Use a spatula or wooden spoon and fold it through until just combined. Don’t go mad whisking — you want a tender crumb, not a workout.

Prep the tin and pour:

Line and butter a 9×5 inch loaf tin (or thereabouts — I’ve used a slightly wider one and just checked earlier). Pour the batter in and level it gently with a spoon.

Sprinkle and bake:

Scatter a tablespoon or two of caster sugar across the top — this gives it a slight crust. Pop it into a preheated oven at 170°C (150°C fan, gas mark 3) and bake for about an hour.

Don’t panic about the crack:

About halfway through, you’ll see a glorious crack forming down the top — this is exactly what you want. It means the cake’s rising just right.

Cool it in the tin:

Once a skewer poked into the centre comes out clean, let it cool in the tin for 15–20 minutes before turning out onto a wire rack. Let it finish cooling — or don’t. I’ve eaten warm slices more times than I’ll admit.

Common Mistakes and How to Dodge Them

Why did it crack so dramatically?
Actually, that’s good! Madeira cake should crack down the centre. It’s the mark of a proper one. If it splits like an earthquake, your oven might be a tad too hot.

My cake is dry — what went wrong?
You probably baked it a little too long. Ovens vary, so start checking at the 50-minute mark. And make sure your butter and eggs aren’t fridge-cold.

It sunk in the middle — help?
Sounds like it wasn’t cooked through before you took it out. Next time, leave it a few more minutes and do the skewer test in two or three spots.

I only have plain flour — can I still make it?
Yes! Just add 2 tsp of baking powder for every 150g of plain flour to mimic self-raising.

Storage and Reheating

At room temp:
Wrap it tightly or keep in an airtight container — it’ll stay fresh for 3–4 days, easy.

In the fridge:
It’s fine, but may dry out a bit faster. Bring slices to room temp before eating for best texture.

In the freezer:
Freezes like a dream. Wrap slices individually, then bag them up. Defrost at room temp — no drama.

To reheat:
Microwave a slice for 15–20 seconds if you want it slightly warm and soft. Add jam. Regret nothing.

Frequently Asked Questions

Why is it called Madeira cake?
It’s not from Madeira — it used to be served with a glass of Madeira wine. Very posh. Now it’s just a nice name for a citrusy loaf cake.

Can I use orange instead of lemon?
Absolutely. It’ll be sweeter and a little less zingy, but still fab.

Can I add extras like almonds or poppy seeds?
Yes, go wild. Just keep the base batter the same and don’t overload it.

Does it need icing?
Not at all — the beauty is in its simplicity. But if you want to drizzle over some lemon glaze, no one’s stopping you.

Nutrition Facts (Per Serving):

Calories: 110
Fat: 1g
Carbs: 23g
Protein: 2.1g
Sodium: 237mg
Sugar: 14g

Try More Nigella Recipes:

• Nigella Baked Egg Custard
• Nigella Panna Cotta
• Nigella Lime Drizzle Cake