I don’t know if I ever ate Madeira cake as a child --
I suspect not - but just the sight of this golden-yellow loaf
with its long crack down the middle makes me feel curiously
nostalgic. This recipe, given to me by my mother-in-law Carrie,
is the best of any version I’ve tried. It’s just one of those
plain cakes you think you can’t see the point of, but once
you start slicing and eating it, you know.
Preheat the oven to 350° F. Butter your loaf pan. Cream
the butter and sugar, and add the lemon zest. Add the eggs
one at a time with a tablespoon of the flour (the two kinds
mixed together) for each. Then gently mix the rest of the
flour and, finally, the lemon juice.
Sprinkle with sugar (about 2 tablespoons should do it) as
it goes into the oven, and bake for 1 hour or until a cake-tester
comes out clean. Remove to a wire rack, and let cool in the
pan before turning out.
to Be a Domestic Goddess Baking and the Art of Comfort Cooking
By Nigella Lawson
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