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.

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.

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.

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.

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.

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.

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.