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
- 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 lemon
- Juice of half a lime
- 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: 1
Amount Per Serving: Calories: 400Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 87mgSodium: 454mgCarbohydrates: 55gFiber: 1gSugar: 36gProtein: 5g