Recipe for 17.5cm (7in) round or 15.5cm (6in) square tin
- 250g (8oz) plain (all-purpose) flour
- 1 tsp baking powder
- 185g (6oz) caster sugar
- 185g (6oz) soft margarine
- 2 large or 3 medium eggs
- 2 tbsp milk
- Lemon - 1 whole lemon, omit the 1tbsp of milk
- Cherry - 150-200g (~6oz) glacé cherries
- Preheat oven to 325°F (160°C).
- Place the flour, baking soda, sugar, margarine, eggs and milk (replace milk with juice from a lemon if making a lemon madeira) into a mixing bowl.
- Mix together with a wooden spoon, then beat for 2 to 3 minutes until smooth and glossy (1 minute if using an electric mixer). Add lemon rind or the cherries to the mixture while mixing (I have found adding a few cut cherries right at the begining before mixing means the whole madeira gets a slight taste all the way through).
- Place the mixture into the prepared greased and lined tin; smooth the top with a spatula and give the tin a sharp tap to remove any air pockets and level the top.
- Bake at 325°F (160°C) for 1¼ to 1½ hours. The cake should be golden brown once cooked.