Lemon madeira cake
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
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.
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.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.