Classic Madeira Cake

Origins and Name

Despite what its name suggests, Madeira cake does not come from the island of Madeira (a Portuguese archipelago). The name actually refers to the Madeira wine that was commonly served with it in Britain during the 18th and 19th centuries.

Madeira wine was a fashionable fortified wine imported from the island of Madeira — sweet, fragrant, and slightly nutty. It became a symbol of sophistication in English drawing rooms. The buttery, firm-crumbed cake paired perfectly with the wine’s sweetness, so the cake became known as “Madeira cake.”

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Development

The recipe itself is closely related to other traditional British “plain cakes,” which were precursors to modern sponge cakes. Early versions were richer and denser than today’s sponges, made with:

• Butter

• Sugar

• Eggs

• Flour

• A little lemon zest or sometimes almond for flavor

By the mid-19th century, when baking powder was introduced, the texture became lighter — but still denser than a Victoria sponge.

You’ll find early references in cookbooks such as:

• Eliza Acton’s Modern Cookery for Private Families (1845)

• Mrs Beeton’s Book of Household Management (1861)

Both included Madeira cake recipes, highlighting its place as a staple of middle-class tea tables.

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Traditional Features

• Shape: Usually baked in a round tin or loaf tin.

• Texture: Close-grained, firm but moist — it should be able to be sliced cleanly without crumbling.

• Flavor: Lightly citrus (typically lemon or sometimes orange).

• Decoration: Traditionally, a few slices of candied lemon peel or thin lemon slices were placed on top before baking.

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Modern Associations

Today, Madeira cake is most often enjoyed:

• As a tea-time cake rather than with wine

• As a base for decorated cakes, because it holds its shape well

• Or simply for its comforting, buttery simplicity

It remains a symbol of classic British baking — simple, elegant, and timeless.

Here’s a classic Madeira Cake recipe — buttery, lightly lemony, and perfect with tea. We also have a version for an orange madeira cake and then one that has star anise to make a citrus spiced madeira cake.

Ingredients

• 225 g (1 cup) unsalted butter, softened

• 225 g (1 cup) caster sugar

• 4 large eggs

• 275 g (2¼ cups) self-raising flour

• 2 tbsp milk

• Finely grated zest of 1 lemon (or you can use ½ lemon and ½ orange for a twist)

• Optional: a few thin slices of lemon to decorate before baking

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Preparation Time

• 15 minutes

Baking Time

• 50–60 minutes

Total Time

• About 1 hour 15 minutes

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Preparation

1. Preheat the oven to 170°C (150°C fan) / 340°F / Gas mark 3.
   Grease and line a 20 cm (8-inch) round cake tin with baking parchment.

2. Cream the butter and sugar together in a large bowl until light and fluffy (about 3–4 minutes with an electric mixer).

3. Add the eggs one at a time, beating well after each addition.
   If the mixture looks like it might curdle, add a tablespoon of the flour.

4. Fold in the flour gently using a metal spoon or spatula until combined.

5. Add the milk and lemon zest (and orange zest if using). Stir until the batter is smooth and drops easily from the spoon.

6. Spoon the mixture into the prepared tin and smooth the top.
   Optionally, place 2–3 thin slices of lemon on top for a traditional look.

7. Bake in the preheated oven for 50–60 minutes, or until:

   • The cake is golden brown.

   • A skewer inserted in the center comes out clean.

8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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Serving Tips

• Delicious served plain or with a light dusting of icing sugar.

• Keeps well for up to 5 days in an airtight container.

• Also freezes beautifully for up to 3 months.

Orange Madeira Cake

A zesty, sunshine-bright twist on the classic. Moist, buttery, and perfect for afternoon tea.

Ingredients

• 225 g (1 cup) unsalted butter, softened

• 225 g (1 cup) caster sugar

• 4 large eggs

• 275 g (2¼ cups) self-raising flour

• 2 tbsp milk

• Finely grated zest of 2 oranges

• 2 tbsp fresh orange juice

• Optional: thin slices of orange or candied orange peel to decorate

Preparation Time

15 minutes

Baking Time

50–60 minutes

Instructions

1. Preheat the oven to 170°C (150°C fan) / 340°F / Gas mark 3. Grease and line a 20 cm (8-inch) round tin.

2. Cream butter and sugar until pale and fluffy.

3. Beat in eggs, one at a time, adding a little flour if the mixture starts to curdle.

4. Fold in the flour, then add the orange zest, juice, and milk. Stir until smooth.

5. Spoon into the prepared tin, smooth the top, and decorate with orange slices or peel if desired.

6. Bake for 50–60 minutes, until a skewer inserted in the center comes out clean.

7. Cool 10 minutes in the tin, then remove to a wire rack.

Serving tip: Drizzle with a light orange syrup (equal parts orange juice and sugar, boiled for 3 minutes) for extra moisture and shine.

Citrus & Spice Madeira Cake with Candied Peel and Star Anise

This version brings warmth and depth — perfect for winter or festive occasions. The star anise infuses the cake with a gentle, aromatic spice that complements the citrus beautifully.

Ingredients

• 225 g (1 cup) unsalted butter, softened

• 225 g (1 cup) caster sugar

• 4 large eggs

• 275 g (2¼ cups) self-raising flour

• 2 tbsp milk

• Zest of 1 lemon and 1 orange

• 2 tbsp mixed candied peel, finely chopped

• ½ tsp ground star anise (or 1 whole star anise infused in the milk, see below)

• Optional: pinch of cinnamon or nutmeg for extra warmth

Preparation Time

20 minutes (extra time for infusing if using whole spice)

Baking Time

55–65 minutes

Preparation

1. Preheat oven to 170°C (150°C fan) / 340°F / Gas mark 3. Grease and line a 20 cm (8-inch) round tin.

2. If using whole star anise, gently warm the milk with the star anise until just steaming, then remove from heat and let infuse for 10 minutes. Strain before adding to the batter.

3. Cream butter and sugar together until light and fluffy.

4. Add eggs one by one, beating well after each.

5. Fold in flour, citrus zest, and candied peel.

6. Stir in the spiced milk (or ground star anise and plain milk) until smooth.

7. Spoon into the tin, smooth the surface, and bake for 55–65 minutes until golden and set.

8. Cool in tin for 10 minutes, then transfer to a wire rack.

Serving tip:
Brush the top with a glaze made from warm orange marmalade for shine and extra citrus fragrance.