clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zesty Madeira Cake & the Great British Bake Off

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 1 hour 5 minutes
  • Yield: 1 1x



For the cake:

  • 2/3 cup of superfine sugar
  • 2/3 cup of unsalted butter, plus extra for greasing
  • 3 large eggs
  • 1 3/4 cups self-rising flour
  • pinch of salt
  • zest of 2 oranges
  • zest of 1 large lemon

For the topping:

  • 1/2 cup of water
  • Juice and thinly sliced rind of 1 orange
  • Juice and thinly sliced rind of 1 lemon
  • 1/3 cup of superfine sugar
  • 2/3 cup of icing sugar


  1. Pre-heat your oven to 350 degrees Fahrenheit and thoroughly butter a 1 pound loaf pan and then line it with parchment paper. Place a cookie sheet on the bottom rack of the oven (this prevents the bottom of the cake from over baking).
  2. In a stand mixer (or a bowl with electric whisk), cream the sugar and butter until pale and fluffy.
  3. Add eggs one at a time, beating between each addition. Gently fold in the flour , a pinch of salt and the citrus zests until just combined.
  4. Pour the cake batter into your prepared loaf pan and bake for ~50 minutes. At around 30 minutes, check to see if things are going smoothly. Check again at 40 minutes. If they top begins to over-brown at all, place a sheet of aluminum foil over the loaf pan.
  5. You’ll know the cake if done when a toothpick can be inserted into the center of the cake and come out clean.
  6. Once done, leave the cake to cool while you prepare the topping: cut the lemon and orange rind into very thin strips. Add 1/2 cup of water and the superfine sugar to a saucepan over a low heat, stir gently until the sugar is dissolved. Bring to the boil then add the rind to the pan, reserve a few strips of rind for decoration if you wish. Cook for about 5 minutes until a syrup forms and the rind is translucent.
  7. Brush the syrup over the still-warm cake and set aside to cool completely. When the cake is completely cold, remove it from the tin.
  8. To make the icing, mix the citrus juices. Mix the icing sugar with JUST enough juice (start with a couple teaspoons) to make a thin icing. Drizzle the icing over the cooled cake and finish with a few thin strips of citrus rind.
  9. ENJOY!!
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes