My kids love a good Madeira Loaf. The great thing about this Easy Madeira Loaf is that you only need a few basic ingredients and yes it is easy to make.
Easy Madeira Loaf
Madeira Loaf is a plain, sort of boring cake. But don’t be fooled by the looks of it, it is actually quite moreish. We love it with a little spread of butter and a cup of tea.
Every good Madeira Loaf I’ve eaten has a fine crumb with a crack on top. I think mine ticks all the boxes, I am so chuffed with the way it turned out.
A Madeira Loaf recipe should have similar amounts of sugar, butter and eggs but more flour. I think my recipe is close enough. It also has a subtle hint of lemon and some vanilla.
Making the Cake Batter
Everyone has their own technique when baking a sponge cake or similar. For me the beating of the eggs and sugar first works always, the genoise method.
This technique traps air into the batter. So please do not leave this batter lying around, you need to have all your ingredients at the ready to add to this egg/sugar batter or the air will subside.
I know you wouldn’t usually use this method for a madeira cake. I’m the kind of woman that likes to break the rules.
So trust me on this, it works. Usually for this method of baking there is no added leavener, chemical or yeast, the cake’s rising is driven by the air that is beaten into eggs.
I also add the ingredients almost all together at the end. This prevents me from over mixing. I also use a large bowl so it’s easier to combine the ingredients, again without over mixing.
But you get that I just did my own thing here and it works. For me it’s all about making life simple. Yes, I get that I am a little crazy…Lol!
The cake does get quite brown. If you don’t want the crust too brown you can cover it with some foil in the last 15 minutes of baking.
We love the brown crust, that’s my favourite bit of the cake.
Freezing the cake
This cake also freezes well. I usually wrap my cakes in cling wrap, then cover it with foil and freeze.
The cake must be completely cool before freezing. You can remove it from the freezer a few hours before serving
Some of my delicious loaves to try:
- 150 gram butter melted
- 3 large eggs room temperature
- 3/4 cup granulated sugar
- 3/4 tsp vanilla essence
- zest of 1 lemon
- 1&3/4 cup cake wheat flour
- 2 tsp baking powder
- 1/2 cup milk room temperature
- Preheat oven to 180 degrees Celsius. Grease a loaf pan with soft butter and line the bottom of the pan with parchment paper. Melt the butter and add the milk to it, mix and set aside
- Sift the flour and baking powder and set aside. Using an electric hand mixer beat eggs and sugar for 8 minutes until it's doubled in volume
- Mix in lemon zest and vanilla essence
- Add the flour and the melted butter and give it a quick mix ith the electric mixer until almost combined. Add the milk and give it another quick mix. If there's little bits of flour visible that's ok. Do not over mix
- Pour the batter into the loaf pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. If the cake it getting brown too soon, cover with a piece of foil
- Cool cake on a cooling rack and cut only when completely cool
- Wait 5 minutes before removing the cake from the pan, once out the oven
- Slice the cake once completely cool
- You can store in an airtight container for up to 3 days or alternatively wrap in some cling wrap and put some foil over and freeze. Thaw before serving
- My method seems a little different to most but it works for me. I find adding all the ingredients quickly at the end prevents me from over mixing. However, feel free to use a method that works for you