This lemon Madeira loaf cake is living proof that less is more. 

A cake without a fancy shape, and without fancy fillings, ingredients or icing.

So simple, and so good.

It’s a moist loaf, with a slight hint of lemon. It also has a richness that comes from the butter that is used to make it.

A slice of Madeira loaf has something very comforting about it and makes for the perfect Sunday afternoon treat.

Can it get any better? Yes, yes it can!

Not only is the recipe simple, but so is the method. This loaf is quick and easy to make and requires minimal effort.  A quick, delicious loaf and barely any washing up? Yes, please!

How to Make this Lemon Madeira Loaf

I’ve already made it known, but I’m going to say it again – it’s fantastically easy!

There isn’t even any egg separating. Seriously, you’ll have whipped this up for tea before you can say ‘lemon Madeira loaves are supercalafragalisticexpialadoshus’!

Start off by lightly greasing a small loaf pan or lining it with baking paper. Alternatively, you could also use a bundt/cake pan, although I would double the recipe in that case.

Now, get out a medium mixing bowl, and your hand mixer. Beat together the butter and brown sugar until seriously creamy. This will take about 3 minutes. 

Next, beat in the eggs, one at a time. Finally, beat in the vanilla essence, milk, and lemon rind.

In a separate bowl, sift together the cake flour, salt, and baking powder. Tip the dry ingredients into the wet ingredients and stir until just combined. Try not to overmix! You should have quite a thick cake batter.

Scoop the mixture into the prepared loaf pan and bake for 30-35 minutes, or until a skewer comes out clean. The Madeira loaf will be a dark brown on top, and look utterly irresistible!

Serving & Storing 

It may seem boring, but the best way to enjoy this Madeira loaf is simply a slice of it by itself. No icing, no filling, no frills. 

This loaf is so delicious it truly does not need anything added to it.

As for storage, this loaf keeps well for a couple of days in an airtight container. If, after a few days, you find yourself with a fair amount of stale-ish leftover, it works very well in a trifle.

Print Recipe

Lemon Madeira Loaf

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Sweet

Serves: 8

Prep Time: 10 minutes – Cooking Time: 30-35 minutes – Total Time: 40-45 minutes

A moist, rich lemon loaf that is perfect for a quiet afternoon tea. This simple Madeira loaf is so quick and easy to make, it'll be in the oven before you blink an eye!

Ingredients

• 125g butter, softened
• ½ cup brown sugar
• 2 jumbo eggs
• 5 ml vanilla essence
• ¼ cup milk
• grated rind of 1 medium lemon
• 1 ½ cups cake flour
• ¼ tsp salt
• 2 tsp baking powder

Instructions

1

Preheat oven to 180°C. Lightly grease a small loaf pan or line with baking paper.

2

Using a hand mixer, beat together the butter and brown sugar until seriously creamy, about 3 minutes. Beat in the eggs, one at a time. Next, beat in the vanilla essence, milk, and lemon rind.

3

In a separate bowl, sift together the cake flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined.

4

Bake for 30-35 minutes, or until a skewer comes out clean.

Notes

This recipe can be doubled, and made in a bundt/cake pan instead. This Madeira stores well in an airtight container at room temperature for a couple of days. You can also use the Madeira in a trifle as it gets a bit older and ‘staler’.

Once you’ve given this lemon Madeira loaf a go, you should try out my banana bread. It’s also easy to make, and delicious to eat!