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

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.

  • Freyalyn on May 07, 2026

    Excellent basic recipe. I've made it with caraway seeds and orange zest, poppy seeds with lemon zest and vanilla, and plain. The latter is also improved by a little vanilla, especially if you're not using the good butter.

  • deborah_nurzf9 on March 29, 2026

    Use the poppy seed version ??

  • 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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