Mary Berry Madeira Cake Recipe

Mary Berry’s Madeira cake is a pale, buttery, close-textured classic with a lemon flavour and a characteristic crack down the centre — one of the finest British cakes.

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Prep Time 15

Cook Time 55

Cooling Time 1 15

Total Time 2 25

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 275

Ingredients Method Notes

Ingredients

Madeira Cake:
175 g unsalted butter softened
175 g golden caster sugar
3 large eggs room temperature
225 g plain flour sifted
1½ tsp baking powder
2 tbsp whole milk
Finely grated zest of 2 large unwaxed lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
To Finish:
2 thin strips candied citrus peel
Icing sugar for dusting

Method

Preheat oven to 160°C / 140°C fan / Gas 3. Grease and line a 900g loaf tin with parchment overhang.
Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Add lemon zest, lemon juice, and vanilla.
Sift plain flour and baking powder into bowl. Add milk — fold gently until just combined.
Spoon into tin — smooth top. Lay candied peel strips along the centre. Bake 55–65 minutes until pale golden, cracked down the centre, and skewer comes out clean. Cool in tin 15 minutes — lift out. Cool completely.
Dust lightly with icing sugar. Slice and serve.

Notes

Use plain flour not self-raising — gives the characteristic close, slightly dense Madeira texture.

Bake at lower temperature — gives the characteristic pale golden colour, not deep brown.

The crack is the signature — do not hide it. It is correct and beautiful.

Candied peel on top is traditional — use it for the authentic Madeira cake appearance.

Improves over 2 days — wrap in parchment and store at room temperature.

Freeze in slices for up to 3 months.