Madeira Cake (Nigella Lawson) 马德拉蛋糕

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I was attracted to this Madeira Cake for Bake Along event, when Zoe baked a very small cake with only 1 egg. I quickly went into my storeroom to dig into my boxes to look for smallest loaf tin that I could find. I was so pleased to be rewarded with this this yellow cake full of lemon flavour for our afternoon tea.  I love the light and soft texture of this cake especially the crispy sugary top. Just can’t help treating myself to another slice of this yummy cake!

Madeira Cake

      Ingredients:
      80g butter, softened
      50g caster sugar
      lemon zest of 1 lemon
      2 tbsp lemon juice
      1 large egg (70g), lightly beaten
      70g self-raising flour
      30g plain flour 

      Topping – caster sugar (I used natural raw sugar)

      Method: 1 small tin loaf (8 x 17cm)

• Preheat oven to 170 deg C, Lined tin loaf with parchment paper all sides up. Sift flour together, set aside. 
• Cream the butter and sugar till fluffy, and add the lemon zest with a hand electric mixer.
• Add the beaten in 3 batches with a tablespoon of the flour for each at low speed.
• Then gently mix in the rest of the flour in few batches. Finally, the lemon juice.
• Pour batter into prepared tin and spread evenly with a spoon.
• Sprinkle with sugar over the batter.
• Bake for 25 mins  or until a skewer comes out clean (I baked mine for 35 mins).