Madeira Cake (A Classic British Cake)

• 2 sticks butter (unsalted (8 oz))
• 1 cup sugar (slightly less, depending on sweetness preference)
• 5 eggs
• 2 ½ cup all-purpose flour
• 2 tsp baking powder
• ⅛ tsp salt
• 2 Tbsp lemon rind (organic, grated (from one large or med. lemon))
• ½ tsp sugar

Make the Cake Batter

1. 1

   Preheat the oven to 350℉ (175℃).

2. 2

   Sift the flour, baking powder and salt and set aside.

3. 3

   Cream the butter and sugar together until light and fluffy.

4. 4

   Add one egg at a time, clearing after each addition. Then add a heaping tablespoonful of flour after adding 2 eggs (this will help the batter not to curdle). Repeat after another 2 eggs.

5. 5

   After all the eggs have been incorporated, add the grated lemon rind, and then the remaining flour mixture.

6. 6

   Fold in the flour gently. It's quite a dry cake batter, so don't panic if you think it's turning into a dough.

7. 7

   Keep folding until the flour is evenly mixed in, and the batter is smooth. Remember, it is much heavier than a standard sponge or cake batter

Bake the Cake

1. 8

   Spread the cake batter into a prepared 8" springform pan. Sprinkle the top with the teaspoon of sugar.

2. 9

   Bake for about  an hour and 15 minutes, or until a cake tester comes out dry when placed into the center of the cake. Allow to cool in the tin for about 15 minutes, then remove and place on cooling rack to cool completely before serving.

Serve

1. 10

   Cut into wedges or slices.

2. 11

   Serve with your choice Madeira Wine or tea.