Prep
20 minBake
45-50 minsServes
8 to 10Difficulty
Medium About
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 – 8 items
1
Unsalted butter, softened
Large eggs
Self raising flour
Zest of one lemon
Golden Syrup
Milk
Caster sugar
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It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
Ready, set, bake! 🧁💛
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Find the recipe via link in our bio.
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Make yours at home with our easy recipe via link in bio.
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