Maderia Cake is one of my friends favourite cake and I decided to make it for him. I personally prefer a Victoria sponge cake they are much more lighter and spongier.

I really like mini cakes and try make them when I get the chance as I think they’re so cute. 

The mixture of this cake is quite thick and the cake itself is dense too. After looking through a few recipes, I ended up using Nigella’s recipe as I liked the fact it used a whole lemon juice whereas others only used lemon zest. I thought this would make the cake more moist but I found it was a bit dry and had a very eggy taste. I really wasn’t a fan and felt a bit disappointed in giving it to my friend.

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Mini Maderia Cake
A lemon dense mini loaf cake.
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
  1. 240g - unsalted butter (softened)
  2. 200g - caster sugar (plus extra for sprinkling)
  3. 1 - zest and juice of 1 unwaxed lemon
  4. 3 large - eggs
  5. 210g - self-raising flour
  6. 90g - plain flour
  1. icing sugar
  2. lemon juice
  1. 1. Grease a mini loaf tin and preheat the oven to 170ÂșC.
  2. 2. In a stand mixer cream the butter and sugar until light and creamy and add the lemon zest.
  3. 3. Add the eggs one at a time with a tablespoon of the flour for each.
  4. 4. Then gently mix in the rest of the flour and, finally, the lemon juice.
  5. 5. Place the mixture in the loaf tin and sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 15 minutes or until a cake-tester comes out clean.
  6. 6. Remove to a wire rack, and let cool in the tin before turning out.
For the icing
  1. In a small bowl add the icing sugar and mix with lemon juice until it reaches the right consistency.