LEMON MADEIRA CAKE RECIPE
This lemon Madeira cake recipe is so simple with just a few ingredients. Serve with a cuppa - and relax. Madeira cake is the perfect afternoon mood-lifter.
Provided by GoodtoKnow
Categories Dessert
Time 1h15m
Yield Serves: 6-8
Number Of Ingredients 6
Steps:
- Cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Fold in the lemon zest and juice, and the remaining flour.
- Pour the mixture into a 18cm (7in) round cake tin, lined with baking parchment, and level the surface. Bake in the centre of the oven for 25 mins at 180°C (350°F, gas mark 4).
- Remove from the oven and place the citron peel slices on the top of the cake, if using. Bake for a further 40-50 mins, or until it's just firm to the touch in the centre and a skewer comes out clean after being inserted into the middle.
- Take out of the oven and leave to cool in the tin for 10-15 mins. Transfer from the tin to a wire rack to cool completely.
Nutrition Facts : @context https
MADEIRA LOAF CAKE
A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it's too thick mix in a splash of milk.
- Tip the batter into the tin and smooth over the top. Bake for 55 mins - 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.
Nutrition Facts : Calories 397 calories, Fat 23.6 grams fat, SaturatedFat 12.3 grams saturated fat, Carbohydrate 39.5 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 1.4 grams fiber, Protein 6.3 grams protein, Sodium 0.6 milligram of sodium
WEDDING CAKE - ZINGY LEMON
Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist
Provided by Jane Hornby
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
- Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
- Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein
MADEIRA CAKE
This classic British Madeira cake is often served with Madeira wine, which is how it got its name. Similar to a pound cake, it is commonly flavored with lemon and can also be served with tea or other sweet liqueurs. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Line bottom of a greased 8x4-in. loaf pan with parchment; grease parchment., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in lemon zest. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually add to creamed mixture., Transfer to prepared pan. Sprinkle with remaining 2 tablespoons sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 304 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 100mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
LORI LECKMAN'S LEMON-MADEIRA CAKE
Provided by Bryan Miller
Categories dessert
Time 3h
Yield Two cakes about one pound each
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
- Cream the butter and sugar until light and fluffy. Combine flour and baking powder.
- Beat the eggs. Add eggs gradually to the butter, beating well with a wooden spoon. If the mixture shows signs of curdling add a spoonful of flour.
- Gradually mix in the almonds, lemon peel and lemon zests. The mixture may require a little milk to reach the ''dropping'' consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
- Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides. Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour. Test by inserting a warm knife in the center: if it comes out clean the cake is done. Let the cake cool in its tin.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 35 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 118 milligrams, Sugar 34 grams, TransFat 1 gram
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LEMON MADEIRA CAKE WITH CANDIED PEEL - PBS FOOD
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Estimated Reading Time 1 min
- For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.
- Pour 300ml (10fl) oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent.
- Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 200°) for 1 hour until dry.
- For the cake, preheat the oven to 325°. Grease a 18cm (7in) deep round cake tin and line the base and sides with baking parchment.
- Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.
- Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean.
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- Start by greasing and lining a 2lb (900g) loaf tin with baking parchment - use two overlapping pieces so the ends and sides are both lined. It helps with unmoulding later greatly.
- Preheat the oven to 160˚C and position a shelf lower down so the cake sits no higher than the middle of the oven - any higher and it could catch before being cooked through.
- Cream the butter, sugar and lemon zest together until very light, pale and fluffy - this takes me 10 minutes in my stand mixer during the winter, as room temp is never that warm!
- Beat in the vanilla then with the mixer running, dribble in the milk very slowly (just like making buttercream - you want the creamed mixture as soft and light and fluffy as possible before you add the flour).
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