I made this lemon Madeira cake last week and was so impressed! It tastes delightful. I have countless recipes for iced lemon cake and would highly recommend the one Bill Granger does taken from his book ‘Everyday.’ However, I thought I’d try something new and stumbled across this recipe.
I have made it a couple of times since and it doesn’t hang around for long!! Perfect with a coffee or tea, I believe the added addition of lemon curd on top of the icing gives it something more and looks very decorative.
Iced Lemon Madeira Cake
- 175g/6oz Butter, softened
- 175g/6oz Caster Sugar, sieved
- Zest of 1 Lemon
- 3 Eggs
- 140g/5oz Self Raising Flour
- 120g/4oz Plain Flour
- 2tbsp Milk
- 2tbsp Lemon Juice
- 175g/6oz Icing Sugar, sieved
- 3tbsp Lemon Juice
- 1tbsp Lemon Curd, good quality
Preheat the oven to 160degrees. Grease well with butter a 2lb loaf tin.
Cream the butter and caster sugar together until smooth and creamy.
Add the lemon zest and add the eggs one at a time, mixing well. Sift the flours into the mixture along with the milk and lemon juice. Mix until well combined.
Spoon the mixture into the prepared tin and bake in the oven for 1hour and a quarter. Cool on a wire rack.
To make the icing mix the sieved icing sugar and lemon juice together to form a smooth but not to stiff icing. Spread evenly on top of the cooled cake and drizzle the warmed lemon curd on top. Don’t worry if some runs down the side, I think it looks better that way. Enjoy!