Easy Madeira Cake
Makes 12 slices
175g/6oz/¾ cup butter, softened, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
3 medium (US large) eggs
250g/8oz/2¼ cups self-raising (self-rising) flour
grated zest and juice of 1 lemon
2–3 tbsp milk
1 piece candied citron peel
1 Preheat the oven to 180°C/350°F/Gas 4. Butter and line a deep 18cm/7in round cake tin.
2 Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition.
3 Sift the flour and fold into the mixture with a metal spoon. Stir in the lemon zest and juice and milk. Spoon the mixture into the prepared tin and level the surface.
4 Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean. Turn out on to a wire rack to cool. Decorate the top with candied peel.