A simple sweet cake that’s perfect with a cup of tea or coffee.
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.
Ingredients – 7 items
Unsalted butter, softened
Self raising flour
Zest of one lemon
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