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Madeira Cake Recipe

This English treat, named after the wine that often accompanied it, is an English sponge cake flavored with lemon. My cake turned out to be a little more pound than sponge, but it still went very well with a cup of tea.

Prep: 12 minutes | Cook: 45-50 minutes | Serves: 8

Lemon Sponge cake


  • 1 1/2 cups unsalted butter, room temp.
  • 2 1/2 cups superfine sugar
  • 4 large eggs
  • 2 1/2 cups sifted all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Grated zest and juice of one and a half small lemons
  • 2 teaspoons vanilla
  • Confectioners’ sugar for dusting


  1. Preheat the oven to 325°F. Grease a bundt pan.
  2. Cream the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition.
  3. Sift the flour, baking powder and salt together. Fold gently into the batter using a rubber spatula. Fold in the lemon juice, zest and vanilla.
  4. Pour the mixture into the prepared pan. Bake at 325°F for about 45-50 minutes until the cake shrinks slightly from the sides of the pan. Let cool for about 10 minutes before removing from the pan.

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