Madeira Cake With Lemon Syrup -

 
















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Madeira Cake With Lemon Syrup

Image of Madeira Cake With Lemon Syrup
Ingredients

250g/9oz/1 cup plus 2 tbsp butter, softened
225g/8oz/generous 1 cup caster (superfine) sugar
5 eggs
275g/10oz/2 cups plain (all-purpose) flour, sifted
10ml/2 tsp baking powder
Salt

For the sugar crust

60ml/4 tbsp lemon juice
15ml/1 tbsp golden (light corn) syrup
30ml/2 tbsp granulated sugar

Details

Serves: 10


Method

1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 1kg/2¼lb loaf tin. Beat the butter and sugar until light and creamy, then gradually beat in the eggs.


2. Mix the sifted flour, baking powder and salt, and fold in gently. Spoon into the prepared tin, level the top and bake for 1¼ hours, until a skewer pushed into the middle comes out clean.


3. Remove the cake from the oven and, while still warm and in the tin, use a skewer to pierce it several times right the way through. Warm together the lemon juice and syrup, add the sugar and immediately spoon over the cake, so the flavoured syrup soaks through but leaves some sugar crystals on the top. Chill the cake for several hours or overnight before serving.

COOK'S TIP:- Make double the quantity of cake. Omit the syrup from one and leave plain. Simply cool, wrap and freeze.

Energy 429Kcal/1796kj; Protein 6.6g; Carbohydrate 49.4g, of which sugars 28.5g; Fat 24.2g, of which saturates 14g; Cholesterol 167mg; Calcium 74mg; Fibre 0.9g; Sodium 202mg

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