Madeira Loaf
Perfect tea-time treat with a smear of butter
Ingredients
- 150 gram butter melted
- 3 large eggs room temperature
- 3/4 cup granulated sugar
- 3/4 tsp vanilla essence
- zest of 1 lemon
- 1&3/4 cup cake wheat flour
- 2 tsp baking powder
- 1/2 cup milk room temperature
Instructions
- Preheat oven to 180 degrees Celsius. Grease a loaf pan with soft butter and line the bottom of the pan with parchment paper. Melt the butter and add the milk to it, mix and set aside
- Sift the flour and baking powder and set aside. Using an electric hand mixer beat eggs and sugar for 8 minutes until it's doubled in volume
- Mix in lemon zest and vanilla essence
- Add the flour and the melted butter and give it a quick mix ith the electric mixer until almost combined. Add the milk and give it another quick mix. If there's little bits of flour visible that's ok. Do not over mix
- Pour the batter into the loaf pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. If the cake it getting brown too soon, cover with a piece of foil
- Cool cake on a cooling rack and cut only when completely cool
Notes
- Wait 5 minutes before removing the cake from the pan, once out the oven
- Slice the cake once completely cool
- You can store in an airtight container for up to 3 days or alternatively wrap in some cling wrap and put some foil over and freeze. Thaw before serving
- My method seems a little different to most but it works for me. I find adding all the ingredients quickly at the end prevents me from over mixing. However, feel free to use a method that works for you