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Whole Cake Recipes

Lemon Madeira Loaf Cake

about 8 - 10 servings
Intermediate
100 minutes
It doesn’t get any better than our Lemon Madeira Loaf Cake. Discover the recipe and enjoy the tang of lemon icing drizzled on soft sponge. We love it.
Sometimes the classics are the best. After all, they’re classic for a reason. Take our Lemon Madeira Loaf Cake. You’ll bake a soft sponge, lather in lemon drizzle and sprinkle in lemon zest.
Recipe Ingredients
How to Prepare
For the Cake
110 g
Unsalted butter (Softened)
110 g
Caster Sugar
5 ml
Dr. Oetker Sicilian Lemon Extract (1½ tsp)
150 g
Plain Flour
5
Dr. Oetker Baking Powder Sachets (1tsp)
2
Medium Eggs
For the Decoration
100 g
Icing Sugar
serving
Lemon Zest
about 100 ml
Lemon Juice (Juice of 2 Lemons)

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Dr. Oetker Sicilian Lemon Extract (1½ tsp)
Dr. Oetker Baking Powder Sachets (1tsp)
Prep:
100 minutes
1
Lemon Madeira Loaf Cake

Preheat the oven to 180°C (160°C Fan, Gas Mark 4).  Grease and line a 900g (2lb) loaf tin. Put the butter and sugar in a mixing bowl and beat together until light and creamy. Beat in the eggs, Lemon Extract and lemon zest.

2

Sieve the flour and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.

3

Spoon the mixture into the prepared loaf tin, smooth the top and bake in the oven for about 45-50 minutes, until golden and risen and a skewer inserted into the centre comes out clean. 

4

Just before the cake is baked make the lemon drizzle, mix together the lemon juice and icing sugar. Once the cake is baked pour over the drizzle and leave to cool in the tin. 

5

Sprinkle with the lemon zest to finish the cake, you lemon madeira loaf is now ready to enjoy! 

Tips
For a classic Madeira cake, replace the Lemon Extract with the same amount of Dr. Oetker Madagascan Vanilla Extract, and replace the lemon curd with your favourite jam, or alternatively, keep the cake whole before you cover it with Ready Rolled Marzipan and Regal-Ice.
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Recipe Ingredients

For the Cake
110 gUnsalted butter (Softened)
110 gCaster Sugar
5 mlDr. Oetker Sicilian Lemon Extract (1½ tsp)
150 gPlain Flour
5Dr. Oetker Baking Powder Sachets (1tsp)
2Medium Eggs
For the Decoration
100 gIcing Sugar
servingLemon Zest
about 100 mlLemon Juice (Juice of 2 Lemons)

Buy the Products

Picture - Dr. Oetker Sicilian Lemon Extract (1½ tsp)
Picture - Dr. Oetker Baking Powder Sachets (1tsp)
1

Lemon Madeira Loaf Cake

Preheat the oven to 180°C (160°C Fan, Gas Mark 4).  Grease and line a 900g (2lb) loaf tin. Put the butter and sugar in a mixing bowl and beat together until light and creamy. Beat in the eggs, Lemon Extract and lemon zest.

2

Sieve the flour and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.

3

Spoon the mixture into the prepared loaf tin, smooth the top and bake in the oven for about 45-50 minutes, until golden and risen and a skewer inserted into the centre comes out clean. 

4

Just before the cake is baked make the lemon drizzle, mix together the lemon juice and icing sugar. Once the cake is baked pour over the drizzle and leave to cool in the tin. 

5

Sprinkle with the lemon zest to finish the cake, you lemon madeira loaf is now ready to enjoy! 

Tips

  • For a classic Madeira cake, replace the Lemon Extract with the same amount of Dr. Oetker Madagascan Vanilla Extract, and replace the lemon curd with your favourite jam, or alternatively, keep the cake whole before you cover it with Ready Rolled Marzipan and Regal-Ice.