Nigella's Mum In Law Madeira Cake

I've never done a Madeira Cake before and is super curious to know how it taste after seeing Zoe, Lena, Joyce and many others' posting of this cake. 

According to Wikipedia, Madeira cake is a simple English cake from the 18th or 19th century often eaten with tea or for breakfast. Like a pound cake, it is firm yet light textured and flavoured with lemon. Madeira cake is named after Madeira wine (a Portuguese wine from the Madeira Islands) as it was very popular then in England and was often served with the cake.

According to Wikipedia, Madeira cake is a traditional English cake eaten with tea or sometimes for breakfast. Madeira cake is somehow similar to a pound cake, a butter cake or a yellow cake but has a lighter kind of texture and is traditionally flavoured with lemon. It was named after Madeira wine, a Portuguese wine from the Madeira Islands, which was popular in England at the earlier days and was often served with the cake. - See more at: http://www.bakeforhappykids.com/2015/05/my-mother-in-laws-madeira-cake-nigella.html#sthash.hMDjN2sK.dpuf

According to Wikipedia, Madeira cake is a traditional English cake eaten with tea or sometimes for breakfast. Madeira cake is somehow similar to a pound cake, a butter cake or a yellow cake but has a lighter kind of texture and is traditionally flavoured with lemon. It was named after Madeira wine, a Portuguese wine from the Madeira Islands, which was popular in England at the earlier days and was often served with the cake. - See more at: http://www.bakeforhappykids.com/2015/05/my-mother-in-laws-madeira-cake-nigella.html#sthash.hMDjN2sK.dpuf

I'm joining in this Bake Along event to bake my very first Madeira Cake. Don't leave out the sprinkling of sugar over the cake batter. It gives the crust a really wonderful crunch! 

 

Nigella's Mum In Law Madeira Cake 
recipe from 'How to be a Domestic Goddess' by Nigella Lawson or from here
(my notes in red)
makes a 9x5 inch loaf pan

Ingredients:
240g unsalted butter, at room temperature

200g sugar, plus extra for sprinkling (I used 170g + extra for sprinkling)

Zest and juice from 1 lemon
3 eggs
210g self raising flour
90g plain flour

Method:

1. Preheat oven to 170C (I preheat mine to 180C)

2. Cream the butter and sugar until pale and fluffy, then add lemon zest.

3. Add eggs one at a time with a tablespoon of the flour for each.

4. At low speed, add in the rest of the flour and then the lemon juice.

 
5. Pour cake batter into loaf pan and sprinkle about 2 tablespoon sugar over the cake.

6. Bake in preheated oven for 1 hour or until an inserted skewer comes out clean. (I baked mine for 20 min at 180C then baked for 40 min at 160C)

7. Remove from oven and cool on wire rack. 

 
8. Unmold from loaf pan after it has cooled down.

 

I'm linking this post to Bake-Along hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.