Instructions
Method
- Preheat your oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm/8-inch round cake tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and Tate & Lyle caster sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. If the mixture starts to curdle, add a tablespoon of the self-raising flour and continue mixing. Sift the self-raising flour into the bowl and gently fold it into the butter and sugar mixture. Be careful not to overmix, as this can result in a dense cake.
- Add the lemon zest, Lyle's Golden Syrup, and milk to the mix. Fold them in until everything is well combined and the batter is smooth.
- Pour the cake mix into the prepared cake tin and spread it out evenly.
- Bake in the preheated oven for approximately 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the Madeira sponge cake has cooled, you can serve it as is or decorate it as desired. It goes well with a dusting of icing sugar, fresh berries, or a drizzle of Lyle's Golden Syrup.