Classic Madeira cake is a simple loaf cake that has been around for years, and once you bake it, it makes sense why. This simple moist Madeira cake recipe is buttery, gently sweet, and sturdy enough to slice neatly without falling apart.
This is the kind of cake I bake when I want something straightforward and homemade. No icing, no layers, no extra steps. Just a dependable loaf cake that sits well on the counter and gets sliced whenever someone passes through the kitchen.
Have a look at the video recipe below if you want to see exactly how I make this Madeira cake recipe. If you enjoyed it, I’d love it if you liked the video and subscribed to more easy, everyday loaf cake recipes.
What to Expect From a Classic Madeira Cake
Madeira cake is not light like a sponge, and it is not heavy like a fruit cake. The crumb is firm but still soft when you eat it, with a close texture that holds together cleanly.
The top usually cracks as it bakes, which is exactly how it should look. That cracked top gives the outside a bit of character while the inside stays even and soft.
The flavour is simple. You mostly taste butter and gentle sweetness. The vanilla smooths it out, and the lemon zest keeps it from tasting flat without turning it into a lemon cake.
I prefer this cake once it has cooled completely. It slices better, and the texture settles nicely.
Ingredients for a Simple Moist Madeira Cake Recipe
This Madeira cake recipe uses basic ingredients that are easy to keep on hand. Nothing here is delicate or fussy.
Ingredients
- ¾ cup unsalted butter, softened, 175 g
- ¾ cup sugar, 175 g
- 3 medium eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups self-raising flour, 250 g
- 2 tablespoons milk, 30 ml
Butter carries most of the flavour here, so using one you like the taste of really helps. The lemon zest does not make the cake taste citrusy; it just lifts the flavour slightly.
Note: If you do not have self-raising flour, use 250 g plain flour mixed with 2½ teaspoons of baking powder.
Optional Add-Ins for Traditional Madeira Cake
Classic Madeira cake is usually baked plain, but it works well with small add-ins if you want a change.
Optional Add Ins
- 50 g glace cherries, cut in half
- 75 g raisins, currants, or sultanas
- 50 g ground almonds, replace 50 g of the flour
Top Tip: Lightly coat the fruit in flour before adding it to the batter. This helps keep it from sinking to the bottom.
I recommend just sticking to one add-in at a time so the cake keeps its familiar texture.
Equipment You Will Need
You do not need much equipment for this recipe, which is one of the reasons it feels easy to make on a normal day.
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- Large mixing bowl
- Spoon or spatula
- Electric hand mixer
- Standard loaf tin, measuring about 9 x 5 inches (roughly 23 x 13 cm).
- Parchment paper or butter for greasing
Note: A hand mixer is helpful, but this batter can be mixed by hand without any trouble.
How to Make Madeira Cake
Once the oven is on and the butter is soft, everything comes together quickly.
Step 1
Heat the oven to 180°C or 350°F. Line a loaf tin with parchment paper or grease it well.
Step 2
Add the butter, sugar, eggs, vanilla extract, lemon zest, milk, and flour to a large bowl.
Step 3
Stir with a spoon until there is no dry flour left at the bottom. The batter will be quite thick.
Step 4
Beat with an electric mixer on medium speed for about two minutes, just until smooth.
Top Tip: Stop mixing as soon as the batter looks creamy. Mixing longer can make the cake firmer than needed.
Step 5
If you are using any add-ins, fold them in gently with a spoon.
Step 6
Spoon the batter into the loaf tin and smooth the top.
Step 7
Bake for 55 to 60 minutes. The cake is ready when the top is golden, cracked, and a skewer comes out clean or with a few moist crumbs.
Step 8
Leave the cake in the tin for about 10 minutes, then lift it out and let it cool completely before slicing.
How I Usually Serve Madeira Cake
Most of the time, I serve this cake exactly as it is. Thick or thin slices both work, depending on mood.
If I do anything extra, it is usually a light dusting of icing sugar or some fresh fruit on the side. Heavy toppings tend to cover up the texture, which is the main reason I like this cake.
Related Recipe: If you thought this classic Madeira cake was easy, then take a look at this even simpler loaf cake recipe here.
Classic Madeira Cake Recipe
8
servings10
minutes1
hour315
kcal1
hour10
minutesA simple, moist Madeira cake recipe that works every time.
Keep the screen of your device on
Ingredients
¾ cup (175 g) unsalted butter, softened
¾ cup (175 g) sugar
3 medium eggs
1 teaspoon vanilla extract
1 zest of lemon
2 cups (250 g) self-raising flour
2 tablespoons (30 ml) milk
Directions
- Preheat oven to 180°C (350°F). Line a loaf tin with parchment paper for easy removal.
- Add all ingredients to a mixing bowl. Stir with a spoon to combine, ensuring no dry ingredients remain at the bottom.
- Beat the mixture with an electric mixer on medium speed until smooth and creamy.
- Pour the batter into the prepared loaf tin, spreading it evenly and smoothing the top.
- Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and a skewer inserted comes out clean.
- Allow the Madeira cake to cool in the tin before removing and slicing for serving.
Recipe Video
Notes
- Ingredient Substitutions That Work: If you don’t have self-raising flour, use plain flour with 2½ teaspoons of baking powder mixed in well. You can replace the lemon zest with orange zest for a slightly warmer flavour, but avoid bottled juice as it changes the batter texture.
- Fixing Texture Issues: If the cake turns out too firm, it is usually from overmixing or slightly overbaking. Next time, stop mixing as soon as the batter looks smooth and begin checking the cake a few minutes earlier.
- Choosing the Right Loaf Tin Depth: A deeper loaf tin gives the classic tall Madeira shape and helps the centre bake evenly. A wider, shallower tin will still work, but the cake will bake faster and crack less dramatically on top.
- Best Time to Add Variations: If using cherries or dried fruit, fold them in after the batter is fully mixed. Adding them earlier can drag moisture through the batter and affect how evenly the cake rises.
- Storing and Freezing the Cake: Store the cake at room temperature in an airtight container for up to five days. For freezing, slice the loaf, wrap each slice individually, and freeze for up to three months for easy portioning.
Nutrition Facts
- Total number of serves: 8
- Calories: 315kcal
- Fat: 17g
- Carbohydrates: 34g
- Protein: 5g
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Storing and Freezing Madeira Cake
This Madeira cake keeps well for several days at room temperature if wrapped or stored in an airtight container.
Top Tip: If freezing, slice the cake first and wrap slices individually. That way, you can thaw one slice at a time without committing to the whole loaf.
Wrap slices in parchment paper and freeze for up to three months. Thaw at room temperature while still wrapped.
More Easy Loaf Cake Recipes
If you enjoyed this Madeira cake recipe, you’ll find more easy loaf cake recipes from my YouTube channel below, all made with simple ingredients and straightforward steps. Have a look and see what you might want to bake next, and feel free to leave a comment if you have a question about this Madeira cake or want help with any part of the recipe.
Here are a few delicious and beginner-friendly loaf cakes you might like to try next:
- The EASIEST Christmas Loaf Cake Recipe You’ll Ever Bake! – A festive, no-fuss loaf packed with warm holiday flavours—perfect when you want something delicious without spending hours in the kitchen.
- Best Moist Coconut Loaf Cake Recipe – Light, tender, and full of coconut goodness, this loaf is wonderfully simple and makes the perfect afternoon treat.
- Moist Apple Cinnamon Loaf Cake – A soft, fragrant loaf filled with juicy apples and cosy cinnamon—ideal for cosy bakes all year round.
I hope these give you plenty of baking inspiration. Happy baking!