This lemon and lime madeira cake is buttery, light and full of citrus flavour. It’s delicious with a cup of tea!
I have to confess that madeira cake always sounded a little boring and plain to me…but after one taste I was sold! It’s light, buttery and moist – anything but boring! It really is a lovely, lovely cake.
I love a citrus cake, so I’ve given the classic Madeira a little lift with lemon and lime. If you’re a fan of citrusy bakes, I’m sure you’ll love it!
how to make a lemon and lime madeira cake
(printable recipe card at the bottom of the Post!)
- It’s incredibly simple. Start off by placing caster sugar in a bowl and rubbing lemon and lime zest into the sugar.
- When the sugar is damp and fragrant, add soft butter, eggs, self raising flour and ground almonds.
- Using an electric hand whisk, beat the mixture for 1 minute until everything is well combined.
- Fold in the juice of the zested Lemon and lime.
- Spoon the cake mixture into a greased and lined 18cm round cake tin.
- Bake for 45-50 minutes or until the cake is risen and golden.
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack and leaving to cool completely.
- When the cake is cold, pour the Zesty icing glaze all over the top and leave to set (about 30 minutes) before slicing.
MORE classic cake recipes
Coconut and raspberry jam loaf
Lemon and Lime Madeira Cake
This zesty lemon and lime Madeira cake is an easy one bowl bake that's perfect with a cup of tea!
Ingredients
- 175g soft butter
- Grated zest and juice of one lemon
- Grated zest and juice of one lime
- 175g caster sugar
- 225g self raising flour
- 50g ground almonds
- 3 medium eggs
- For the icing:
- 125g icing sugar
- Juice of half a lemonΒ
- Juice of half a lime
Instructions
- Grease and line an 18cm round cake tin. Preheat the oven to 180C/160Fan/350F.
- Measure out the sugar in a large bowl and using your fingertips, rub the zest into the sugar until the sugar is damp and fragrant.
- Add the butter, flour, ground almonds and eggs and beat for one minute until the mixture is smooth. Fold in the lemon and lime juice.
- Pour into the prepared cake tin and smooth the surface. Bake for 45-50 minutes or until well risen and a skewer inserted in the middle of the cakes comes out clean. Remove from the oven and leave to cool for 10 minutes in the tin before turning onto a wire rack to cool completely.
- Mix the icing sugar with the juice until you have a fairly thick icing that will still run off the back of a spoon. Pour over the cooled cake.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 400Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 87mgSodium: 454mgCarbohydrates: 55gFiber: 1gSugar: 36gProtein: 5g
Ooooh, I like the idea of almonds in the mixture – I bet it makes it lovely and moist.
Wow this looks amazing! I love how simple it is too. Lemon cakes are one of my favorites <3
http://madelinemarieblog.com/
this looks lovely – bet it was zesty and moist too x
I think adding ground almonds definitely help π
Thanks Madeline! Lemon cake is one of my favourites π
Thanks Jenny, it went down very well with my colleagues!
I love the sound of a lemon lime madeira cake, yum!! Laura@ Baking in Pyjamas
Thanks Laura π
What a pretty cake – that’s Sunday afternoon comfort food in a nutshell!
Thanks, it’s a recipe I’ll turn to often! π
I love the sound of this but can’t have almonds, could I leave the ground almonds out or substitute with something else. TIa
Hi Jayne, you can substitute the almonds for the same amount of flour π