Have you heard about "Madeira Cake" ? Look up!! That's the madeira cake.
Madeira cake is originated in England around the 1800s, and that its name, Madeira, is named for the wine it often accompanies. Madeira wine is a fortified Portuguese wine made in the Madeira Islands. To accompany this wine, this cake was developed, which consists only of butter, sugar, eggs and flour. Lemon Madeira is another version of the original cake where lemon juice and zest are later often added to give it a slight tang.
I decided to try this Lemony version as I love lemony taste in my bakes.
All You Need :
All-purpose flour : 13/4 cup
Unsalted butter, at room temperature : 2/3 cup
White Sugar : 2/3 cup
Egg, at room temperature : 2
Baking powder : 1 tsp
Salt : 1/4 tsp.
Zest of a whole lemon, keep 1/2 tsp aside for sprinkling on top
Lemon juice : juice of 1 big sized lemon
How To :
- Preheat oven to 180 C. Butter a Loaf/round tin and line the bottom with parchment paper. Set aside.
- Take flour, baking powder and salt in a small bowl. Whisk well to evenly distribute the baking powder and salt. Sieve together and keep aside.
- In a mixing bowl, cream butter, sugar and lemon zest on high speed until light and fluffy. Add in 1 egg at a time and beat on medium speed until incorporated. Beat in the lemon juice on low speed. Add in the flour mixture little by little and beat on low speed until almost incorporated.
- Pour the cake batter into the prepared tin and using the spatula, spread the batter to the edges evenly. Sprinkle with 1/2 tsp. lemon zest keep aside and bake for 40-45 minutes, until the top is golden-brown and a skewer inserted into the center comes out clean. Let cool on a wire rack completely before serving.
- Serve cutting into pieces with tea/coffee.
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