Lemon Madeira Cake

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Jane Asher Lemon Madeira CakeLight, fluffy and with a zesty touch, this lemon madeira cake makes the perfect teatime treat.

Makes: 8-10 slices

What You’ll Need:

  • 150g (5oz) butter
  • 150g (5oz) castor sugar
  • 4 medium eggs
  • 200g (7oz) plain sponge flour
  • 1 tsp baking powder
  • grated rind of 1 un-waxed lemon

What To Do:

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Prepare a six-inch diameter, deep cake tin
  • Cream the butter and sugar together until light and fluffy.
  • Break the eggs into a bowl or large cup and beat lightly, before adding little by little to the butter/sugar mix, beating well after each addition.
  • Add the flour little by little to the cake mix, folding or pulsing it in. Add the lemon rind and mix well.
  • Spoon the mixture into the tin and bake for 60-70 minutes until firm to the touch or until a knife inserted into the middle comes out clean. Let it cool for a couple of minutes, then turn out on to the rack and leave until completely cold.

From Jane Asher’s Beautiful Baking, Special Edition for Poundland, published by Simon & Schuster UK Ltd

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