Madeira Cake

Today I was itching - yes itching to bake something - something sweet. It needed to be simple because I am still learning to bake and difficult is way out of my league.

A little lemon zest - yum!

I was flipping through a cookbook I bought at Borders in the clearance section - you know those books that I don't think were ever meant to be full price.

the essentials of baking cookbook is the title - no author, so if I was homeschooling this would not be a living book. It is full of baking hints and recipes. 

It was made in Australia so some of the ingredients are foreign to me but all in all it is a good book.

As I flipped through I saw a recipe for Madeira Cake - so called because in Victorian England people drank Madeira wine when they ate it. 

I served it for dessert with my kids so no wine, just milk but I think it would be great at a brunch with coffee.

I added a lemon glaze which we thought it really needed. 

Madeira Cake

6 oz unsalted butter, softened (1 1/2 sticks)

3/4 cups caster sugar - I used regular but will be on the look out for this super fine sugar

3 eggs lightly beaten

2 tsp finely grated orange or lemon rind - I used an organic lemon and used the whole rind

1 1/4 cups self-rising flour, sifted

1 cup plain flour

2TBS milk

1. Preheat the oven to 315 degrees. Lightly grease a loaf pan (20x10x7cm or 8x4x2 3/4inches) I used the wrappers from my butter.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the rind and beat until combined. Transfer to a large bowl. Using a metal spoon, fold in flour and milk. Stir until smooth.
3. Spoon into the loaf pan and smooth the top. Bake for 45 minutes or until a skewer comes out clean. cool the cake in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Lemon Glaze

2 cups powdered sugar

lemon juice from 1/2 a lemon

splash of milk(raw if you can get it)

stir to combine and drizzle over cake - you might need to add more lemon juice or powdered sugar to get the correct consistency

Notes

• This had great buttery lemon flavor but I must have cooked it too long as the top was a bit hard.
• It was also a little dry tasting and that is why we added the lemon glaze.
• I am totally making this again - would be great snack with coffee or wine.
• The recipe said to cook for 50 minutes - I will try 45 next time. 
• I was excited to use more of the self rising flour my 18 year old accidentally bought.

I am linking this to the following carnivals:
Dr, Laura's Tasty Tuesday's
Simple Lives Thursday
Fight Back Fridays  @Food Renegade
Ann Kroeker's Food on Fridays