Classic Madeira Cake

 This classic English Madeira Cake, subtly infused with lemon and topped with candied lemon slices, is one of the simplest desserts you'll ever prepare.

I’ve recently become obsessed with The Great British Bake Off. I know, I’m a bit late to the scene... I thought I was watching Season 3, but it turns out I'm on Season 6! How did I miss so many years of this show? There's a lot to catch up on!

A few months ago, I actually saw the final episode of what I thought was Season 2, but it was actually the finale of Season 4. That’s when I got hooked. I’m kicking myself for missing all those earlier seasons.

Although Season 6 has technically wrapped up, it just started here in Canada a few weeks ago, and I’ve been thoroughly engrossed in it since then. There's something about British TV shows that just feels superior to those from the US or Canada — they have a distinct charm and higher quality. The Great British Bake Off is no exception; I couldn’t even get through an episode of the US version, it was that bad.

What I love about the British version is how relatable the contestants are. They’re not professional bakers — they’re just ordinary people, which makes it feel real and authentic. Plus, the hosts and judges are the best. Sue Perkins is my personal favorite; she’s hilarious!

One of the things I enjoy most about the show is discovering baked goods I’ve never heard of, like the Madeira Cake.

According to Mary Berry, a Madeira Cake is a dense, plain cake that’s known for its dome shape and crack on top. Traditionally, it has a lemon flavor and is garnished with candied lemon slices. I stuck to the classic recipe for my first try — after all, Mary said you can’t beat the classic. It was surprisingly easy to make and might just be the simplest cake I’ve ever baked.

This was actually my second attempt at making the cake. The first one didn’t turn out well. Since the recipes I found were in British measurements, I struggled to convert grams into cups, and I was unsure how to convert self-raising flour to all-purpose flour. Unfortunately, my first cake sank in the middle because I used too much baking powder — the conversion I found online was wrong.

I initially used 2 teaspoons of baking powder per cup of all-purpose flour to make it self-raising, which seemed like too much, but I followed the recipe anyway. It didn’t work out. After that, I reduced it to just 1 teaspoon of baking powder per cup (which is the standard), and it worked perfectly.

Candied Lemon Slices

Making the candied lemon slices was easy. The key is to slice the lemons very thin (about 1/8 inch thick), then simmer them in a sugar syrup until they’re candied. The rind softens in the syrup, and you can eat it — it’s delicious! Although my Madeira Cake didn’t have as much of a dome as I hoped, it did crack on top, which I think looks just right. It’s the perfect cake for afternoon tea (or breakfast, no judgment).

It’s simple, delicious, and hard to beat. I recommend microwaving slices for about 20 seconds before eating to enjoy that freshly-baked taste. I’ll definitely be making this cake again.

Frequently Asked Questions

• How can I adjust the recipe?
  If you want to make cupcakes, simply reduce the baking time — start checking around 15 minutes. The recipe will yield about 18-24 cupcakes, depending on size. Baking times may vary based on the size of the pan, so make sure to check the cake as it bakes.

• Can I make it ahead of time?
  You can bake the cake layers in advance, wrap them tightly in plastic, and freeze them for up to 3 months. Let them thaw for 2-3 hours before serving. The candied lemon slices can be stored at room temperature for a couple of days.

• Can I get the measurements in grams?
  Yes, there’s a Metric option in the recipe card. Click it to convert all the measurements to grams. While I can't guarantee accuracy, many readers have found success with the metric conversion.

Tips for Making Madeira Cake

• If you can't find caster sugar, you can substitute it with granulated sugar.

• Use a pan that's at least 3 inches deep to avoid overflowing.

• Slice the lemons evenly for the best presentation and results.

• Save the leftover lemon syrup to drizzle over the cake, or refrigerate it to add to iced tea or other drinks.

• I use Homemade Cake Release and line my pans with parchment paper to prevent sticking.

• If you want to bake flat cake layers, check out my guide on how to bake flat cakes.

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Ingredients
For the Cake:

• 1 cup unsalted butter, at room temperature

• 1 cup caster sugar (superfine sugar, not powdered)

• 3 large eggs, at room temperature

• 2 1/2 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• Zest and juice of 1 1/2 lemons

For the Candied Lemon Slices:

• 2 cups granulated sugar

• 1 cup water

• 2 lemons, sliced thin (1/8 inch thick)

Instructions

For the Madeira Cake:

1. Preheat the oven to 325°F (170°C). Grease and flour a deep 8-inch round cake pan and line it with parchment paper.

2. In a medium bowl, whisk together the flour and baking powder. Set aside.

3. Beat the butter, sugar, and lemon zest on medium-high until light and fluffy (about 2-3 minutes). Add the eggs one at a time, incorporating a tablespoon of the flour mixture after each egg.

4. Gently fold in the remaining flour mixture and lemon juice.

5. Bake for about 1 hour, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Candied Lemon Slices:

1. Combine sugar and water in a large saucepan. Bring to a simmer and stir until the sugar dissolves.

2. Add the lemon slices to the pan in a single layer and simmer for 15 minutes, flipping them halfway through.

3. Carefully remove the slices, letting the excess syrup drip off, and place them on a parchment-lined baking sheet to dry. If you like, dip them in granulated sugar.

Notes

• Ensure your pan is at least 3 inches deep.

• The syrup left over from the candied lemons can be drizzled over the cake or used in beverages like iced tea.