A simple and delicious lemon madeira cake recipe made in mini form.
These make the perfect treat with a cup of tea.
I think we must have had madeira cake at parties or afternoon teas when I was younger because just hearing the name 'lemon madeira loaf cake' I am instantly little again.
I can taste it. Slightly dense, it was usually a little chilled.
Why choose this recipe
- Not too sweet - The perfect balance of sweetness with a little sourness from the lemon.
- Mini cakes give you a good ratio of delicious crunchy edge pieces to soft middle.
- Great for entertaining - no messing around cutting big cakes.
- Great for gifting - make a big batch and wrap individually for gorgeous delicious favours.
Ingredients
To make these little classic madeira cakes you will need:
CAKE
- Butter - softened. Here we just leave it to come to room temperature.
- Caster sugar - also called superfine sugar
- Vanilla extract - here's how to make your own (it's so easy!)
- Eggs - preferably free range and left to come to room temperature
- Lemon - you'll need the zest and juice (either grate it or peel the rind & chop in a food processor)
- Plain flour - also called all purpose flour or cake flour
- Baking powder
- Milk - full cream milk or whole milk.
ICING
- Icing sugar - also called powdered sugar or confectioners' sugar. Here's how to make your own icing sugar.
- Lemon juice - freshly squeezed
Instructions
Step 1 - Measure
It's always a good idea to measure out all your ingredients before you start baking.
That way you know you've got everything and it's really obvious if you forget to add something to the recipe.
No more putting it in the oven and realising you left out an egg.
Step 2 - Cream butter & sugar
Surprise surprise, in the first step you cream butter.
Start by beating the butter and sugar together in the large bowl of an electric mixer until they are light and fluffy.
Step 3 - Add egg
Scrape down the sides of the mixing bowl and then beat in the egg into the butter mixture.
Step 4 - Add zest
Zest it up a bit and stir through the fresh lemon zest (also called grated lemon rind).
Step 5 - Add dry
Then add the flour and baking powder and mix them through too.
Step 6 - Add milk
Fold in the milk until you have a smooth batter.
I took the bowl off the stand mixer and used a spatular but you could use a wooden spoon.
It’s quite a thick cake batter so don’t worry if it seems a bit dry.
Step 7 - Bake
Divide between the holes in your prepared tin (you'll need to line each one with greaseproof paper).
The batter should fill the hole about ⅔ of the way. You could also make these in a muffin tin just make sure you grease the holes well.
Bake for 30-35 minutes (or until golden brown) at 170C fan-forced.
Step 8 - Test
To test if they're done, stick a cake tester in the middle of the cake and if it comes out clean it's ready.
Don’t they look adorable in their little loaf forms?
Leave them in the tin to rest for a few minutes.
Step 9 - Cool
Pop them all out of the tin and onto a wire rack to cool completely.
Use a butter knife to run around the sides and make sure they don't stick to the tins.
Step 10 - Ice
To make the runny icing/drizzle, mix up the lemon juice and icing sugar.
Gently drizzle over the cakes so it flows down the sides a little.
Tips
- Don't ice the cakes until they are fully cool or the icing will dissolve into the cake.
- Make sure the icing is thick but just thin enough to drizzle. If it's too thin add a little more icing sugar. If it's too thick, a little more lemon juice.
- Sprinkle a little lemon zest on top to make them look extra pretty.
- Although perfect as is, I think a little zap in the microwave made these little cakes truly delicious.
Storage
Store in an airtight container in the fridge for up to three days.
To freeze, wrap individually in plastic wrap and pop in a container or ziplock bag. Leave to thaw at room temperature.
Enjoy!
What about you? What do you think the pelicans would like?
You might also like our lemon meringue ice cream.
FAQs
Absolutely. Prepare the tin (grease and line it) and bake at the same temperature.
It will need about 40-45 minutes (possibly longer) so be sure to test it with a cake tester.
It's ready to come out of the oven when you poke the center of the cake with the cake tester and it comes out clean.
You could use whatever cake pans you have as long as they are greased and lined with parchment paper. You'll just need to monitor the cooking time.
Classic madeira cake is like a denser version of a sponge cake.
We'd liken the texture as half way between sponge cake and pound cake.
Because of its texture, it's often a popular choice for wedding cakes or when you're making a cake that needs to be shaped or hold heavy icing.
It's quite a plain cake too making it a good one to please a crowd.
It gets the name 'Madeira' because the traditional version was served with a glass of madeira wine.
Recipe
Madiera loaf cakes with lemon icing
Ingredients
CAKES
- 250 g butter softened
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 4 eggs
- zest and juice of one small lemon
- 2 ¼ cups plain flour
- 1 ½ teaspoon baking powder
- 1 tablespoon milk
ICING
- 1 cup icing sugar
- juice of one small lemon
Instructions
- Pre-heat the oven to 170C fan-forced and grease and line a mini loaf tin. Ours had 8 holes.
- In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.
- Add the vanilla and then beat in the eggs one at a time. You may need to scrape down the sides of the bowl and the beaters.
- Add the lemon zest then beat in the flour and baking powder.
- Finally add the milk and mix until the batter is smooth.
- Divide the batter between the holes in the mini loaf tin.
- Don't fill them any more than ⅔ of the way. If you have any leftover batter, use it to make cupcakes (they take about 20-25 mins to bake).
- Bake the loaves for 30-35 minutes or until a cake tester comes out clean.
- Leave them to sit in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Meanwhile make the icing.
- Mix the lemon juice into the icing sugar until it reaches drizzle consistency. If it's too thick, add a little water.
- Drizzle the cooled cakes with icing and leave it to set for about 10 minutes.
Mike says
Great recipe, easy as. They turned out great, moist, tasty and smelt awesome while baking. Thanks for this recipe, I am always keen to learn more and its nice to have success first try at a new recipe.
Claire says
No problem Mike. Glad you liked it!
Jen @ Savory Simple says
These are so cute!
KrisJ says
Beautiful lush individual bar cakes Claire - I appreciate how you manage to present a recipe as clever personalised portions which makes them so much more attractive and versatile. The lemon drizzle sealed my devotion to these lovely morsels.
Claire says
What a lovely description Kris!
Lorraine @ Not Quite Nigella says
Love the lemon drizzle Claire and the styling with the yellow napkin! :D
Claire says
Thanks Lorraine!
Erin @ she cooks, she gardens says
Madeira cake has always puzzled me, why is it called Madeira cake when there is no Madeira in it?!! :)
Lovely recipe and gorgeous little cakes, Claire. I love your little loaf tins, I always see them and think I'll never use them but I can see the value in having lindividual cakes, especially when iced the way you've done here. Splendid!
Sorry to hear about the cafe though, very sad.
Claire says
I think it's something about where it's from in Portugal Erin. Will look into it for you.
Maureen | Orgasmic Chef says
Every pelican I ever met liked fish - whole. :) I'm happy to eat their share of cake though. These little loaves look so springlike.
Claire says
Ok you can have the pelican's share. I just saw you're going to Eat Drink Blog. How exciting!!
Hotly Spiced says
I love icing made with lemon juice. These look gorgeous in and out of the tin. How said for the pelicans. I hope they haven't forgotten how to feed themselves xx
Claire says
I hope not Charlie!
Stephanie @ henry happened says
There is something so adorable about a mini loaf - they are just so cute! And I'm sure the pelicans would gobble them up :)
Claire says
I think it's mini things in general... I swear they taste better too!