Who knew a combination of butter, eggs and lemon could be divine. This is the type of plain cake I used to think boring when I was a child. Now, I know differently. Made with a lot of unsalted butter and a hint of lemon, it is a creamy, silky mouthful which I never tire of. It also makes a lovely pudding with sliced fresh fruit and a spoonful of Greek yogurt.
240g unsalted butter, softened
200g caster sugar
a little extra caster sugar for sprinkling [we used Demerara]
grated zest and rind of a lemon
3 large eggs
210g self-raising flour
90g plain flour
Butter and line a 23x13x17 loaf tin.
Preheat the oven to 170°C/Gas 3.
Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time, with a tablespoon of the flour for each. Then gently fold in the rest of the flour. Finally, add the lemon juice.
Spoon the mixture into the loaf tin, and lightly sprinkle the top with sugar. About 2 tbsp should be enough.
Our cake is a gluten-free version of this recipe so instead of the self-raising flour and plain flour, we substituted 300g gluten-free plain flour and 1½ tsp of gluten-free baking powder.
This recipe is from How to Be a Domestic Goddess by Nigella Lawson [UK: Chatto & Windus]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Madeira cake: who can resist this most classic of cakes? #Spain #recipe via @Spanish_Valley http://wp.me/p3dYp6-1Xn