Butter Madeira Cake Recipe (Classic Madeira Loaf)
Butter Madeira Cake recipe: a classic, buttery vanilla loaf with a close, tender crumb. In this version you cream the butter and sugar, add eggs slowly, then fold in the dry ingredients and bake low and steady. The ingredients and how to make steps are kept simple and clear.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 160°C / 320°F (150°C fan). Lightly grease a loaf or cake pan; line the base with parchment if you like easy removal.
Sift the dry ingredients
Sift the flour and baking powder together and set aside. This helps the cake rise evenly.
Cream butter and sugar
Beat the softened butter and sugar for 3–5 minutes until lighter and fluffy. Scrape down the bowl so everything mixes evenly.
Add the eggs gradually
Add the eggs one at a time, mixing briefly after each. Room-temperature eggs help keep the batter smooth.
Stir in vanilla and milk
Mix in the vanilla and milk just until combined. The milk loosens the batter slightly.
Fold in the flour
Add the flour mixture in 2–3 additions. Fold gently with a spatula; don’t overmix or the crumb can turn tight.
Bake
Spoon the batter into the pan and level the top. Bake for about 1 hour 45 minutes, until a skewer comes out clean.
Cool and serve
Let the cake sit in the pan for 10–15 minutes, then turn out onto a rack to cool fully. Slice and serve plain, or dust lightly with powdered sugar.