James Martin Madeira Cake​​​

This James Martin-inspired Madeira cake is a proper British teatime classic: buttery, lightly lemony, and baked until golden with that signature crack along the top. The crumb is close yet tender, perfect for slicing and serving with a cup of tea. It’s an easy, dependable bake with simple ingredients and no fancy decorating. Total time is about 1 hour 25 minutes, including cooling.

Ingredients

For the Madeira cake

• 200g unsalted butter, softened (plus extra for greasing)
• 200g caster sugar
• 4 large eggs, room temperature
• 225g self-raising flour
• 1 tsp baking powder
• ¼ tsp fine salt
• Finely grated zest of 1 lemon
• 1 tsp vanilla extract (optional)
• 2 to 3 tbsp milk

For the top (optional, but very classic)

• 1 tbsp demerara sugar
• A few strips of candied peel, to lay down the centre

Equipment

• 900g (2lb) loaf tin
• Baking parchment
• Electric mixer or wooden spoon
• Wire cooling rack

How to Make James Martin Madeira Cake​​​

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 900g (2lb) loaf tin with baking parchment, leaving a little overhang so you can lift the cake out easily.
• Cream the butter and sugar: Beat the softened butter and caster sugar together for 3 to 5 minutes, until pale, fluffy, and noticeably lighter in texture. This step sets you up for a good rise and a fine crumb.
• Add the eggs and flavour: Beat in the eggs one at a time. If the mixture starts to look grainy or split, add a spoonful of the flour and keep mixing. Stir in the lemon zest and vanilla (if using).
• Fold in the dry ingredients: Add the self-raising flour, baking powder, and salt. Fold gently until you have a smooth batter with no dry pockets. Add 2 to 3 tablespoons of milk, just enough to reach a thick, dropping consistency.
• Fill the tin: Spoon the batter into the lined tin and level the top. If you like, sprinkle over the demerara sugar and lay a few strips of candied peel down the centre for a traditional look.
• Bake: Bake for 50 to 60 minutes on the middle shelf, until deep golden and a skewer inserted into the centre comes out clean. If the cake is browning too quickly, loosely cover the top with foil for the final 10 to 15 minutes.
• Cool properly: Leave the cake in the tin for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing so it sets cleanly and stays moist.

Tips

Why did my Madeira cake crack on top?

A crack is normal for Madeira cake and part of its charm. It happens because the batter is fairly dense, so the top sets while the centre continues to rise. If the crack looks very wide or the centre sinks, the oven may be running hot or the cake may be underbaked in the middle.

How do I stop the batter from curdling when I add eggs?

Use room-temperature eggs and add them gradually. If it starts to split, beat in a spoonful of the flour to bring it back together. A slightly curdled batter usually still bakes fine, but keeping it smooth helps the crumb stay even.

How can I keep the cake moist for days?

Do not overbake it, and cool it fully before wrapping. Once cool, wrap in baking parchment, then foil, or store in an airtight tin. Madeira cake actually improves after a few hours as the crumb settles.

Can I make it more lemony without changing the texture?

Yes. Add extra zest (up to 2 lemons) rather than extra juice. Juice can thin the batter and affect the bake, while zest boosts flavour without adding moisture.

Serving Suggestions

• Slice thickly and serve with tea or coffee.
• Top with a spoon of raspberry jam and a little clotted cream.
• Serve with fresh berries and lightly whipped cream for dessert.
• Toast a slice gently and spread with butter for a cosy treat.

Storage

Room temperature

Keep in an airtight tin for up to 4 days. Wrap the cut end in a little parchment to prevent it drying out.

Refrigerator

Not ideal because it can dry the crumb, but it will keep for up to 6 days if your kitchen is very warm. Bring slices back to room temperature before serving.

Freezing

Freeze slices (or the whole loaf) wrapped in parchment and foil, then placed in a freezer bag or airtight container for up to 3 months. Defrost at room temperature, still wrapped, so condensation forms on the wrapping rather than the cake.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 18g
• Saturated fat: 11g
• Sodium: 180mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

James Martin Madeira Cake

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

15

minutes

Cooking time

55

minutes

Total time

85

minutes

Calories

360

kcal

1

hour 

10

minutes

A classic, buttery Madeira cake with a fine, tender crumb and a bright hint of lemon. Simple to make, beautifully golden, and perfect for slicing with a cup of tea.

Ingredients

• 200g unsalted butter, softened

• 200g caster sugar

• 4 large eggs, room temperature

• 225g self-raising flour

• 1 tsp baking powder

• ¼ tsp fine salt

• Finely grated zest of 1 lemon

• 1 tsp vanilla extract (optional)

• 2–3 tbsp milk

• 1 tbsp demerara sugar (optional, for topping)

• A few strips of candied peel (optional)

• A little butter, for greasing the tin

• Baking parchment, for lining

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 900g (2lb) loaf tin with baking parchment.
• Cream the softened butter and caster sugar until pale and fluffy, about 3–5 minutes.
• Beat in the eggs one at a time, adding a spoonful of flour if the mixture looks like it might split. Mix in the lemon zest and vanilla (if using).
• Fold in the self-raising flour, baking powder and salt. Add enough milk to make a thick, dropping consistency.
• Spoon into the tin, level the top, and (if you like) sprinkle with demerara sugar and lay strips of candied peel down the centre.
• Bake for 50–60 minutes, until deep golden and a skewer inserted into the centre comes out clean.
• Cool in the tin for 10 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

• Room-temperature eggs help the batter stay smooth and rise evenly.
• If the top is colouring too quickly, tent loosely with foil for the final 10–15 minutes.
• For neat slices, cool completely before cutting with a serrated knife.