Madeira Cake

Serves 10

  • 250g softened butter
    1 cup Bundaberg Caster Sugar
    4 eggs
    1 tablespoon finely grated lemon rind
    1 1/3 cups self raising flour
    2/3 cup plain flour
    3/4 cup almond meal
    1/4 cup lemon juice
1. Preheat oven to 160oC.
2. Grease a large loaf pan (27cm x 13cm x 8.5cm) and line base with baking paper.
3. Sift flours together and set aside.
4. Place butter and caster sugar in a large bowl. Beat with an electric mixer for 2 minutes or until pale and fluffy. 
5. Add eggs, one at a time with 1 tablespoon of flour for each (this inhibits curdling). Beat in lemon rind. 
6. Use a wooden spoon to mix remaining flour and almond meal into creamed mixture. Add lemon juice and stir until combined.
7. Spoon mixture into prepared pan and smooth top. Bake in the centre of the oven for 1 hour or until a skewer inserted in the centre of the cake removes clean. Allow to stand in pan for 10 minutes before removing from tin and placing on a wire rack to cool completely.