I haven’t been baking much these past few days as I was so busy with a lot of things, and I really miss baking! Baking is really part of my routine now, my week is not complete if I don’t bake anything. Just to get back into baking, I thought of doing a cake that is quick and simple but delicious. So I decided to make this Madeira Cake. I had done this before and it was good and simple, so it fits my criteria. This is one basic cake recipe that is very handy to have.
Madeira Cake is a firm, stable and buttery cake which is similar to Pound Cake or Yellow Cake. Since it is very stable and firm, this is a good base for a cake that has heavy frosting like Fondant Cake. This is the same base cake I used for my Madeira CoconutFondant Cake and it hold up pretty well. Honestly, I like to enjoy this cake on its own, without any frosting or covering. The buttery flavor stand out more as it is not competing with anything. This is a perfect company for tea of coffee, and great for breakfast or for snack. It is also very nice when served with fresh fruits, and a little dust of confectioners/icing sugar on top. This is a very simple recipe with few basic ingredients. Let’s get started!
- 2 sticks butter, at room temperature
- 1 cup sugar
- 4 eggs, beaten
- 1 1/3cups all-purpose flour
- 1/3 cake flour
- 3 tsp baking powder
- 1/2 tsp Vanilla Extract
- 3 tbsp Milk
Other Flavoring Options:
- Orange Flavor : Zest of 2 Orange
- Lemon Flavor : Zest of 2 Lemon
- In a large bowl, cream together the butter and sugar until light and fluffy and pale in color (about 5 – 10 minutes).
- Add vanilla extract. If using citrus flavoring, this is the time to add the Orange or Lemon Zest.
- While the machine is running, slowly pour in the beaten eggs and continue mixing until full incorporated.
- Mix together the baking powder and flour.
- Turn the machine on low and gradually add the flour, mix just incorporated. Take care not to over mix once the flour is added or it can toughen your cake.
- Add milk. If using citrus flavoring, this is the time to add the Orange juice or Lemon juice.
- Divide the mixture between the 2 6-inch tin pans or a single pan of your choice. Smooth the surface with a spatula or the back of a spoon.
- Bake at 350 F/177 C for roughly 35 to 40 minutes or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
This cake is best eaten the day it is made, but can be stored in the fridge for few days. Take out to room temperature few minutes before serving or microwave for 10 – 15 seconds to restore moist.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Adapted from: Gemma’s Bigger Bolder Baking with my own modifications