My mother-in-law's Madeira cake from How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) (page 5) by Nigella Lawson

  • lemons
  • caster sugar
  • eggs
  • self-raising flour
  • plain flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from early edition: 450g loaf tin should read 23 x 13 x 7cm loaf tin.

  • Tiganna on March 31, 2019

    This cake is not for me - I prefer the ratios of standard pound cake, ie equal amounts of eggs, flour, sugar, butter. This is heavier on the flour and, to me, makes for a 'floury' tasting cake. It is not bad but won't repeat.

  • Foodycat on May 26, 2018

    I used demerera sugar for the final dusting, which seemed to almost disappear. But a lovely cake, a bit denser than a sponge, beautifully buttery, not too sweet and slightly lemony. The quantity of 240g butter is annoying when a pat is 250 though.

  • lilham on August 07, 2015

    It's a lovely cake but I would prefer not to have a dusting of caster sugar on top. Should have gone with gut instinct and omit that step.

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