Try our madeira cake, then check out our lemon cake, coffee and walnut cake, angel cake, almond cake and more baking recipes.

How to make the perfect madeira cake

  • Any remaining lemon juice can be used to make a simple glaze – just mix with icing sugar.
  • Add any nuts you have in the cupboard – roughly chop them first, then stir in along with the flour.

How to store madeira cake: Store in an airtight container for up to five days. Once cooled and sliced, you can freeze individual pieces by wrapping them in baking paper, then foil. Defrost, then warm in a low oven (or an air fryer).

How to serve madeira cake: Serve with a spoonful of greek yogurt and your favourite berries, or a little chocolate spread for a special treat.

Can it be made in advance? Make this up to five days in advance and store in an airtight container.


  • 175g unsalted butter, softened, plus extra for the tin
  • 175g caster sugar
  • 3 medium eggs, lightly beaten
  • ½ tsp vanilla bean paste
  • 200g self-raising flour
  • 75g ground almonds
  • 1 lemon, zested and juiced


  • STEP 1

    Heat the oven to 170C/150C fan/gas 3. Lightly butter the base of a 900g loaf tin and line with baking paper. Beat the butter and sugar together in a large bowl until light and fluffy using an electric whisk or in a stand mixer.

  • STEP 2

    Beat in the egg a little at a time, adding a spoonful of flour if the mixture begins to curdle. Stir in the vanilla, then fold in the remaining flour, ground almonds and lemon zest. Add 1 tbsp of the lemon juice, and stir until smooth – add a little more of the lemon juice if needed.

  • STEP 3

    Pour the batter into the prepared tin and bake for 55 mins-1 hr until risen and golden. If it starts to brown too quickly, cover with foil. Cool for 15 mins in the tin, then transfer to a wire rack and cool completely before slicing to serve.

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