- 185g (6½oz) unsalted butter
- 185g (6½oz) caster sugar
- 1 orange, finely zested
- 1 lemon, finely zested
- 4 medium eggs
- 185g (6½oz) self raising flour
- ½tsp baking powder
- Pinch of salt
Preheat the oven to 170C, 150C fan, gas 3. Grease and line a 900g (2lb) loaf tin.
Using an electric whisk beat the butter, sugar and zests together until pale and fluffy. Add the eggs one at a time beating well after each addition.
Sift the flour, baking powder and salt together in a bowl then gently fold into the cake mixture with a large metal spoon. Pour into the prepared cake tin and bake for 45-50 minutes until golden and when inserted a skewer comes out clean.
Leave the cake to cool completely on a wire rack before slicing to serve.
The flavours in Madeira cake improve over time so once cool wrap tightly with foil to store