Lemon Madeira Cake Recipe with Raspberries |
A slice of Lemon Madeira Cake topped with Raspberries |
Lemon Madeira Cake Recipe
9inch round cake tin, greased and lined
oven temp 160 degrees C
Ingredients
200g softened butter or baking margarine
200g caster sugar
4 eggs
150g plain flour
50g self raising flour
zest of two lemons
1 tablespoon of lemon juice
juice of two large lemons
150g icing sugar
Decoration
lemon curd
two large punnets of raspberries
Instructions
- Beat together the butter and caster sugar, until light and creamy.
- Add the eggs in gradually and beat until combined.
- Add the flour and combine gently, then stir in the lemon zest and juice.
- Pour into the cake tin.
Bake in the oven for 1 hour 15 minutes 160 degrees C.
Whilst the cake is baking in the oven mix together the lemon juice with the icing sugar, you can warm the lemon juice in the microwave first if you prefer.
Once the cake is out of the oven, use a skewer to stab the top of the cake then drizzle the lemon syrup over the top. I chose not to use all of my lemon syrup as I did not want the cake to be too sticky because of transporting it. Once the cake has cooled carefully take out of the tin, my tin had a loose bottom so it easily came out and I also removed it before it had cooled fully - naughty of me I know.
This looks lovely
ReplyDeletehttp://www.joannavictoria.co.uk/
I haven't had madeira cake for years! This looks amazing :)
ReplyDeleteI love the way you have decorated this maderia, so much better than the bog standard. I love that you didnt even cover the sides with newspaper and still ended up with an even cake! Wish i was capable of this...
ReplyDeleteI've got to try this - raspberries are one of my favourite fruits but I don't tend to cook with them much as I don't have too many recipes! They look like they'd go perfectly with this cake :) x
ReplyDeleteSounds delish! Lovely blend of flavours. Yum.
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