Nigella’s Madeira Cake is made with butter, sugar, eggs, flour, zest, and juice of lemon resulting in a fluffy, moist cake that’s ready in 1 hour and 10 minutes!
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đ Why Youâll Love This Madeira Cake Recipe:
- Simple Pleasures: This recipe embraces basic ingredients to create a cake that’s both uncomplicated and delightful, perfect for any baker.
- Lemony Freshness: The infusion of lemon zest and juice offers a refreshing twist, elevating the flavor profile and making each bite zing with citrus goodness.
- Moist Perfection: With the right balance of ingredients and careful baking, this Madeira cake achieves a moist, tender crumb that’s sure to please every slice.
â What Is Nigella Madeira Cake Recipe?
Nigella’s Madeira Cake is a traditional British cake that combines butter, sugar, eggs, flour, zest, and juice of lemon, creating a simple yet indulgent dessert.
đ„ Nigella Madeira Cake Ingredients
- 240 grams unsalted butter (softened)
- 200 grams caster sugar (plus extra for sprinkling)
- grated zest and juice of 1 unwaxed lemon
- 3 large eggs
- 210 grams of self-raising flour
- 90 grams of plain flour
đ„ź How To Make Nigella Madeira Cake
- Preheat the oven to 170ÂșC/150ÂșC Fan/gas mark 3/325ÂșF.
- Butter and line a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches).
- Mix the sugar and butter, then add the lemon zest.
- Add the eggs one at a time, mixing in a tablespoon of flour at a time.
- Slowly add the rest of the flour and, lastly, the lemon juice.
- Sprinkle 2 tablespoons of caster sugar, and bake for an hour, or until a cake tester comes out clean.
- Transfer to a wire rack and let cool in the tin for a while before turning it out.
đ Recipe Tips
- Butter Softness: Ensure the butter is softened to room temperature for easy creaming with sugar, resulting in a light and fluffy texture.
- Gradual Additions: Incorporate eggs one at a time, alternating with a tablespoon of flour each time, to prevent curdling and achieve a smooth batter.
- Zest Wisdom: Use unwaxed lemons for zesting to avoid bitterness and enhance the citrusy aroma of the cake.
- Gentle Mixing: Avoid overmixing the batter to maintain the cake’s tender crumb; a gentle fold is all it needs to blend ingredients thoroughly.
â What To Serve With Madeira Cake?
Serve Madeira Cake with a cup of tea or coffee, a dollop of whipped cream, a bowl of fresh berries, and drizzle with caramel sauce.
đ How To Store Leftovers Madeira Cake?
- In The Fridge: Store leftover Madeira cake in an airtight container for up to a week.
- In The Freezer: Wrap leftover Madeira cake slices tightly in plastic wrap and freeze for up to 3 months.
đ„” How To Reheat Leftovers Madeira Cake?
- In The Oven: Assemble leftover Madeira cake on a baking sheet and warm in a preheated oven at 250°F for 8 to 15 minutes.
- In The Microwave: Heat leftover Madeira cake slices on a microwave-safe plate for 30 to 45 seconds on high power.
FAQs
What makes Madeira cake different?
Madeira cake differs from Victoria sponge by its denser texture, achieved with more flour, resulting in a sturdy yet moist crumb.
Why is my Madeira cake so dry?
Your Madeira cake may be dry if it’s baked slightly too long, causing moisture loss and resulting in a drier texture.
Why is my Madeira cake heavy?
Your Madeira cake might be heavy if the batter is overmixed, leading to excess gluten development and a denser texture.
How to tell if Madeira cake is cooked?
To check if Madeira cake is cooked, insert a skewer or cake tester into the center; it’s done if it comes out clean.
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Nigella Madeira Cake Nutrition Facts
Amount Per Serving
- Calories 110
- Total Fat 1g
- Saturated Fat 0.3g
- Cholesterol 39mg
- Sodium 237mg
- Potassium 37.6mg
- Total Carbohydrates 23g
- Dietary Fiber 0.2g
- Sugars 14g
- Protein 2.1g
Nigella Madeira Cake
Description
Nigella’s Madeira Cake is made with butter, sugar, eggs, flour, zest, and juice of lemon resulting in a fluffy, moist cake thatâs ready in 1 hour and 10 minutes!
Ingredients
Instructions
- Preheat the oven to 170ÂșC/150ÂșC Fan/gas mark 3/325ÂșF.
- Butter and line a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches).
- Mix the sugar and butter, then add the lemon zest.
- Add the eggs one at a time, mixing in a tablespoon of flour at a time.
- Slowly add the rest of the flour and, lastly, the lemon juice.
- Sprinkle 2 tablespoons of caster sugar, and bake for an hour, or until a cake tester comes out clean.
- Transfer to a wire rack and let cool in the tin for a while before turning it out.
Notes
- Butter Softness:Â Ensure the butter is softened to room temperature for easy creaming with sugar, resulting in a light and fluffy texture.
Gradual Additions:Â Incorporate eggs one at a time, alternating with a tablespoon of flour each time, to prevent curdling and achieve a smooth batter.
Zest Wisdom:Â Use unwaxed lemons for zesting to avoid bitterness and enhance the citrusy aroma of the cake.
Gentle Mixing:Â Avoid overmixing the batter to maintain the cakeâs tender crumb; a gentle fold is all it needs to blend ingredients thoroughly.