Lemon Madeira cake is a dense and moist cake traditionally made with lemon juice and lemon rind. Some people believed that this cake originates from Madeira island in Portugal, while some say that Madeira wine is added to the cake.
However, this cake originates from England and was developed to serve as an accompaniment to madeira wine. Although it is served with many beverages, it makes a good accompaniment to afternoon tea.
I have used chopped candied pomelo rinds to garnish on top but if you fancy some glaze you can try a lemon glaze.
Time: Total of 1 hour 5 minutes (preparation 15 minutes & 50 minutes baking)
200 g flour
150 g unsalted butter, cubed and softened
150g golden caster/ soft sugar
2 finely grated rind of lemons
2 tbsp lemon juice
1 tsp baking powder
2 tbsp candied pomelo or any citrus peel
- Preheat the oven to 180°C.
- Sift the flour and baking powder and set aside.
- In a mixing bowl, beat the butter and lemon rind for about 2 minutes, then gradually add the sugar and continue to beat until the mixture becomes light and fluffy.
4.Add the eggs one at a time along with a tablespoon of flour and beat well before adding the next egg and flour.Fold in the rest of the flour then the lemon juice.
5.Transfer the batter to a 22cm, well greased and floured baking pan.Top with pomelo or any other peel of your choice.
- Bake for 50 minutes or until a skewer inserted comes out clean.
Remove from the oven and leave to cool for 10 minutes then transfer to a wired rack to cool completely.
150 grams of sifted icing sugar
11/2 tbsp -2 tbsp lemon juice
Mix the lemon juice a little at time to the icing sugar until the mixture is glossy and fairly stiff.
Pour the mixture over the cooled cake.
Serve with a choice of tea/ coffee.