Lemon Madeira cake

Overview

Lemon Madeira cake on a cooling rack.

Lemon Madeira Cake

By Amy // Posted Aug 8, 2020 // Category Cakes 

My Lemon Madeira cake is fluffy, moist and deliciously buttery. There are beautiful hints of lemon in the sponge with a tart lemony kick from the icing. If you’re a lemon fan, this is the cake for you.

Sometimes making sponge cake can be quite difficult. Make sure you read my tips below to help you bake it.

Check out my favourite cake recipes.
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tips

1. Sponges can be difficult to make

We know that baking needs precision, but I pay extra attention to sponge cakes to measure the ingredients perfectly.

Please make sure you measure the ingredients using a kitchen scale and follow the descriptions you see in the recipe.

Like, beat until light and pale. I know it sounds a little ambiguous at the moment, but you’ll see the stages developing as you follow the recipe.

2. Follow these tips when making a sponge

1. Over-beating leads to your cake collapsing and under-beating makes it sink. When you cream the butter, sugar and lemon zest in the initial stages, stop beating when the mixture becomes light and pale.

2. If your ingredients are cold, you may need to whisk the eggs and sugar for a little longer. 

3. The speed setting has to be at medium so that your batter is more stable and is lighter. You want fine air bubbles in the cake, not big ones. 

4. Make sure you buy 55grams eggs before you make this recipe. I had bigger eggs and had to painfully lightly whisk and measure out the eggs.

 Click on link -> my top 3 ways of bringing butter to room temperature.

RatingDifficultyIntermediate

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Yields16 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Lemon Madeira cake
 250 g unsalted butter (at room temperature)
 200 g caster sugar
 200 g eggs, at room temperature (4 x 55gr eggs)
 300 g plain flour
 10 g baking powder
 2 lemons, juice and zest
Lemon icing
 1 ½ cups icing sugar
 1 ½ tbsp lemon juice
 1 lemon zest (optional)

Lemon Madeira Cake
1

Preheat your oven to 170 degrees Celsius or 340 degree Fahrenheit. Butter and flour a 24cm (9.5inch) square baking tin.

2

Cream the butter, sugar and lemon zest using a stand mixer or handheld mixer at medium speed until it is light and pale.

3

Add the eggs one by one, making sure each egg is well mixed before adding the next egg into the mixture.

4

Prepare the dry ingredients. In a large mixing bowl, whisk together the plain flour and baking powder. Fold half the flour mixture into the butter mixture as well as half of the lemon juice. Stop folding as soon as the mixture comes together. Repeat with the remaining flour mixture and lemon juice.

5

Pour the batter into your prepared tin. If you don't want any icing on top, sprinkle some caster sugar over the batter.

6

Bake for 45 minute or until the skewer comes out clean. Let cool before topping with icing sugar.

Lemon icing
7

Put the icing sugar into a bowl. Stir and mix in enough lemon juice until the mixture is smooth and at a thick pouring consistency.

8

Pour the icing sugar over the cooled cake. This is optional but you can top the icing with lemon zest for an added lemony kick.

Ingredients

Lemon Madeira cake
 250 g unsalted butter (at room temperature)
 200 g caster sugar
 200 g eggs, at room temperature (4 x 55gr eggs)
 300 g plain flour
 10 g baking powder
 2 lemons, juice and zest
Lemon icing
 1 ½ cups icing sugar
 1 ½ tbsp lemon juice
 1 lemon zest (optional)

Directions

Lemon Madeira Cake
1

Preheat your oven to 170 degrees Celsius or 340 degree Fahrenheit. Butter and flour a 24cm (9.5inch) square baking tin.

2

Cream the butter, sugar and lemon zest using a stand mixer or handheld mixer at medium speed until it is light and pale.

3

Add the eggs one by one, making sure each egg is well mixed before adding the next egg into the mixture.

4

Prepare the dry ingredients. In a large mixing bowl, whisk together the plain flour and baking powder. Fold half the flour mixture into the butter mixture as well as half of the lemon juice. Stop folding as soon as the mixture comes together. Repeat with the remaining flour mixture and lemon juice.

5

Pour the batter into your prepared tin. If you don't want any icing on top, sprinkle some caster sugar over the batter.

6

Bake for 45 minute or until the skewer comes out clean. Let cool before topping with icing sugar.

Lemon icing
7

Put the icing sugar into a bowl. Stir and mix in enough lemon juice until the mixture is smooth and at a thick pouring consistency.

8

Pour the icing sugar over the cooled cake. This is optional but you can top the icing with lemon zest for an added lemony kick.

Lemon Madeira cake
Nutrition Facts

Servings 16


Amount Per Serving
Calories 292
% Daily Value *
Total Fat 14.1g22%
Saturated Fat 8.5g43%
Cholesterol 80mg27%
Sodium 109mg5%
Potassium 116mg4%
Total Carbohydrate 39.1g14%
Dietary Fiber 0.7g3%
Sugars 23.9g
Protein 3.7g8%

Calcium 43%
Iron 1%
Vitamin D 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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