A classic British Madeira cake — a firm, buttery lemon sponge that's perfect for slicing. Lovely with a cup of tea, decorated with a strip of candied peel.
- 175g Butter
- 175g Caster Sugar
- 3 Eggs
- 250g Self-Raising Flour
- 3 tbs Milk
- Zest of 1 Lemon
- To Glaze Mixed Peel
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Preparation
- Preheat the oven to 180C/350F/Gas 4. Grease an 18cm round cake tin, line the base with greaseproof paper, and grease the paper.
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, beating well between each and adding a tablespoon of flour with the last egg to prevent curdling.
- Sift in the flour and gently fold it in, with enough milk to give a mixture that falls slowly from the spoon, then fold in the lemon zest.
- Spoon into the prepared tin and level the top. Bake on the middle shelf for 30–40 minutes, until golden-brown and a skewer comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Decorate with the candied peel to serve.
