Nigella’s Mother-in-Law’s Madeira Cake

• 240 grams softened unsalted butter
• 200 grams caster sugar, plus 2 tablespoons for sprinkling
• Grated zest and juice of one lemon
• 3 large eggs
• 300 grams all purpose flour
• 2 1/2 teaspoons baking powder

– Cream the butter and sugar until light and fluffy, and then mix in the lemon zest.

– Add the eggs to the butter/sugar mixture, one at a time, with a tablespoon of flour for each.

– Gently mix in the rest of the flour, to which you have whisked in the baking powder.  Add the lemon juice and mix until just combined.

– Scrape the batter into a buttered and parchment-lined loaf pan and sprinkle the 2 tablespoons sugar on top.  Bake in a pre-heated 170C oven for 55 minutes – 1 hour or until a skewer comes out clean.

– Remove from the oven to a wire rack and cool in the pan for 10 minutes.  Remove from the pan and cool completely on the wire rack.

 80breakfasts.com