Lemon madeira cake
For a light, refreshing afternoon treat, try this simple Madeira cake with fresh lemon zest and a tart crisp icing on top
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
175g butter, softened
170g golden caster sugar
3 eggs, lightly beaten
zest of 3 lemons
200g self-raising flour
50g ground almonds
1 tbsp milk
For the icing:
200g icing sugar
2 tbsp lemon juice, more if needed
Method
Grease and line a 2lb loaf tin and preheat your oven to 170°C.
Beat the butter and sugar until it has turned a pale colour and it is light and fluffy.
Add the eggs slowly combining them. If they begin to curdle add a tablespoon of the flour.
Stir in the lemon zest, the rest of the flour and the ground almonds until combined fully.
Fold in the milk in, to lighten the batter and scoop it into the prepared tin.
Bake in the oven for an hour or until it has turned golden and a skewer comes out clean.
While it is cooling in the tin make the icing. Mix the icing sugar and lemon juice until it has melted. Pour over the warm cake and allow to cool completely in the cake tin.
