A timeless, buttery loaf cake inspired by my grandmother
There’s something incredibly comforting about a simple cake. No layers, no frosting, no fuss — just a soft, buttery crumb and a warm cup of tea. This classic Madeira loaf cake is exactly that.
For me, this recipe is more than just baking. It’s an ode to my grandmother, who always loved what she called “a plain vanilla cake” with tea. A traditional Madeira loaf was one of her favourites, and this version stays true to that simplicity, with a gentle twist of lemon zest and juice for brightness.
If you’re looking for an easy, reliable loaf cake that’s perfect for afternoon tea, this is it.
Why You’ll Love This Madeira Cake
Simple, pantry-friendly ingredients
Rich, buttery flavour with a soft crumb
Light citrus note from lemon zest 🍋
Perfect with tea or coffee
Keeps well for days (if it lasts that long!)
Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs (room temperature)
250g cake flour (or all-purpose flour)
2 tsp baking powder
Pinch of salt
Zest of 1 lemon
1–2 tbsp fresh lemon juice
2–3 tbsp milk
1 tsp vanilla extract
How to Make Madeira Loaf Cake
1. Prep your tin
Preheat your oven to 170°C (fan 160°C). Grease and line a standard loaf tin.
2. Cream butter and sugar
Beat the butter and sugar until pale, fluffy, and light. This step is key for a soft texture.
3. Add eggs
Add eggs one at a time, mixing well after each addition.
Tip: If the mixture curdles slightly, don’t worry — it will come together once the flour is added.
4. Mix dry ingredients
Sift together the flour, baking powder, and salt.
5. Combine
Gently fold the dry ingredients into the batter. Avoid overmixing.
6. Add flavour
Stir in the lemon zest, lemon juice, vanilla, and milk. The batter should be soft but not runny.
7. Bake
Transfer to your loaf tin and smooth the top.
Score a light line down the centre for that classic crack.
Bake for 50–60 minutes, or until a skewer inserted comes out clean.
8. Cool
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack.
Optional Finishing Touches
Sprinkle sugar on top before baking for a light crust
Add thin strips of lemon peel for a classic look
Brush with a simple lemon syrup for extra moisture
Tips for the Perfect Madeira Cake
Use room temperature ingredients for a smooth batter
Don’t overmix once flour is added — this keeps the crumb tender
If the top browns too quickly, loosely cover with foil halfway through baking
Let the cake cool fully before slicing for clean cuts
How to Serve
Serve thick slices with:
A hot cup of tea ☕
Coffee
A light spread of butter (optional, but delicious)
This cake is best enjoyed simply — just like my grandmother liked it.
Storage
Store in an airtight container at room temperature for up to 3–4 days
Can be refrigerated for up to a week
Freezes well for up to 2 months
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