Madeira Cake

Begin by preheating your oven to 180°C (350°F) or Gas Mark 4. Prepare an 18cm (7 inch) round cake tin by greasing it thoroughly. Line the base with greaseproof paper and give the paper a light grease as well to ensure the cake releases easily after baking. In a mixing bowl, cream together the butter and caster sugar until the mixture becomes pale, fluffy, and light in texture. This step is key to achieving the cake's characteristic tenderness. Next, gradually beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. With the addition of the last egg, stir in a tablespoon of the self-raising flour to prevent the mixture from curdling. Sift the remaining flour into the bowl, then gently fold it into the batter using a spatula, taking care not to overmix which could toughen the cake. Add just enough milk to create a batter that falls slowly from the spoon—a silky consistency that will bake into a moist crumb. Fold in the fresh zest of one lemon to infuse the mixture with a vibrant citrus aroma. Spoon the batter into the prepared cake tin and smooth the surface lightly with a spatula. Place the tin on the middle shelf of your preheated oven and bake for 30 to 40 minutes. The cake is done when the top is a golden-brown tapestry and a skewer inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. This resting time helps the cake set. Then carefully turn it out onto a wire rack to cool completely, ensuring the bottom does not become soggy. When ready to serve, decorate the top with candied peel for a beautiful, sweet finish and a hint of texture contrast. This cake keeps well in an airtight container and also freezes nicely, making it a great make-ahead treat. Tip: For more pronounced lemon flavor, consider adding a teaspoon of lemon juice along with the zest. Avoid opening the oven door during the first 25 minutes of baking to prevent the cake from collapsing.