Madeira Loaf
Image: Supplied/Landi Govender
200g unsalted butter, softened
200g castor sugar
3 large eggs (room temperature)
250g cake flour (or all-purpose flour)
2 tsp baking powder
a pinch of salt
zest of 1 lemon
1 – 2 tbs fresh lemon juice
2 – 3 tbs milk
1 tsp vanilla extract
Preheat the oven to 170°C (fan 160°C). Grease and line a standard loaf tin.
Beat the butter and sugar until pale, fluffy and light. This step is key for a soft texture.
Add one egg at a time, mixing well after each addition.
If the mixture curdles slightly, don’t worry, it will come together once the flour is added.
Sift together the flour, baking powder and salt.
Gently fold the dry ingredients into the batter. Avoid overmixing.
Stir in the lemon zest, lemon juice, vanilla, and milk. The batter should be soft, but not runny.
Transfer to the loaf tin and smooth the top. Score a light line down the centre for that classic crack.
Bake for 50 to 60 minutes, or until a skewer inserted comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer to a wirerack.