Healthy Madeira Cake

A slice of moist, golden Madeira cake on a plate, with a light dusting of powdered sugar and a few fresh berries for garnish

This Healthy Madeira Cake is a lighter twist on the classic, made with wholesome ingredients and less sugar while keeping its rich, buttery flavor. Perfect for any occasion!

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Prep Time 15

Cook Time 45

Total Time 1

Servings 14

Calories 272 kcal

Equipment

A digital scale for precise measurements
An electric mixer (either hand-held or stand mixer)
Baking parchment or loaf tin liner
A fine grater for citrus zest
A wooden cocktail stick for testing
A cooling rack

Ingredients

For the cake batter

175 g softened unsalted butter
175 g golden caster sugar
3 large eggs at room temperature
Zest of 1 unwaxed lemon
200 g self-raising flour
50 g ground almonds
1 tsp vanilla extract
2 tsp baking powder

To get the best results, use:

Free-range eggs for better flavor and texture
Unwaxed lemon for clean citrus notes
High-quality vanilla extract definitely not essence

Instructions

Here's my simple recipe to make a delicious and healthy madeira cake. This method has always worked perfectly for me.
You should check your cake after 45 minutes. Cover the top loosely with foil if it's browning too fast and keep baking until done. A perfect madeira cake should have a lovely dome shape and a slight crack on top - these tell you you've nailed it!
1 - Heat your oven to 170°C/150°C fan. Get your loaf tin ready by buttering it and adding greaseproof paper.
2 - Take a large mixing bowl and cream the butter and sugar together until you get a light, creamy mixture. Add the lemon zest to bring out those citrus flavors.
3 - Beat in the eggs one at a time. Mix a spoonful of flour with each egg right away to stop the mixture from curdling.
4 - Fold in your remaining flour and ground almonds until you have a thick, smooth batter. You'll know it's right when it drops easily from a wooden spoon.
5 - Transfer the batter to your tin and level the top. Without doubt, the next step is vital - bake for 55 minutes to 1 hour. Your cake is ready when a skewer comes out clean.
6 - Let the cake cool in the tin for 15 minutes. Take a knife, run it around the edge and move the cake carefully to a wire rack until it's completely cool.
You should check your cake after 45 minutes. Cover the top loosely with foil if it's browning too fast and keep baking until done. A perfect madeira cake should have a lovely dome shape and a slight crack on top - these tell you you've nailed it!

Notes

We tested these storage tips extensively for your healthy madeira cake. Your cake will stay fresh up to one week in an airtight container. The healthy version actually tastes better a day after baking.

Here are my proven storage methods that work every time:

Double wrap in food wrap and foil to freeze

Store in a cool, dry place away from direct sunlight

Avoid refrigeration because it hardens the butter

Let frozen cake thaw for 3-4 hours at room temperature

The cake needs to cool completely before storage. This healthy madeira cake freezes beautifully for up to three months. The icing on decorated slices might become slightly tacky after thawing, so keep that in mind.

Your leftover slices can revolutionize a trifle base. Cut only what you plan to serve right away. The cake's moisture stays locked in better as a whole piece.

A slightly dry cake usually means it stayed too long in the oven. Next time, check your cake about 10 minutes before the recipe suggests. Note that each oven performs differently, so jot down your perfect timing for future bakes.