Madeira Cake

 

Ingredients:

240 g. unsalted butter (softened)

140 g. caster sugar (extra for sprinkling over the top)

Grated zest and juice of 1 lemon

3 large eggs

210 g. self-raising flour (sifted)

90 g. plain flour (sifted)

Methods:

1. Cream butter and sugar until pale, and add the lemon zest. Beat using low speed until combined.
2. Add the eggs, one at a time with a tablespoon of the flour for each addition.  Beat using low speed until no streaks of flour is seen.
3. Then gently mix in the rest of the flour and, finally the lemon juice. Beat until well combined.
4. Pour the batter into a lined pan of 9 x 5 x 3 inches.  Smooth the top with a spatula or spoon.
5. Sprinkle the top with caster sugar (about 2 tablespoons).
6. Bake in a preheated oven of 170 degree Celsius for about 1 hour or until a skewer inserted in the middle of the cake comes out clean.
7. Remove to a wire rack and let it cool in the tin before turning out and remove the parchment paper. 
8. Slice and enjoy!

This delicious cake recipe is adapted from 'Nigella Lawson' with a slight adjustment to suit my baking preference.