This Madeira Cake Mary Berry is a classic, buttery delight with a hint of lemon, perfect for enjoying with a cup of tea or as a simple dessert.

I’ve always been a fan of the Mary Berry Madeira Cake recipe because it brings back memories of warm afternoons spent baking in the kitchen. This cake is the perfect balance of simplicity and elegance, with its rich buttery flavor and a hint of lemon that make it so delightful. Plus, it’s the kind of cake that pairs beautifully with a cup of tea or coffee. Whether you’re a seasoned baker or just starting out, this no-fuss, timeless recipe will quickly become one of your favorites.

Ingredients

1 cup (225g) salted butter, softened
1 cup (225g) sugar
2 cups (250g) all-purpose flour
½ cup (65g) almond flour
2½ tsps baking powder
½ tsp salt
4 extra-large eggs
Zest of 1 lemon, finely grated
A slice of candied lemon peel, for garnish

Instructions

1. Get the oven and pan ready:

Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper, letting a bit hang over the sides for easy removal after baking.

2. Cream the butter and sugar:

In a large bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy. This step helps create that soft and light texture we all love in a Madeira cake.

3. Add the eggs and lemon zest:

Crack the eggs in one by one, beating each one into the mixture before adding the next. Stir in the grated lemon zest, which gives the cake its signature citrusy aroma.

4. Prepare the dry ingredients:

In another bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Give it a quick stir to evenly distribute the baking powder.

5. Mix it all together:

Gradually add the dry ingredients to the wet mixture, folding it in gently. You want everything combined, but don’t overmix—the batter should still feel light and airy.

6. Fill the pan and bake:

Scoop the batter into your prepared loaf pan, spreading it out evenly. Smooth the top with the back of a spoon or spatula. Pop it into the oven and bake for about 50–55 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

7. Cool and decorate:

Let the cake cool in the pan for about 10 minutes, then carefully lift it out using the parchment paper. Place it on a wire rack to cool completely. Once cooled, garnish the top with a slice of candied lemon peel for that classic Madeira cake touch.

For those who enjoy timeless desserts, you won’t want to miss our recipe for the perfect Maple Syrup Cake. It’s as comforting as the iconic Mary Berry Madeira Cake Recipe.