Madeira Cake Recipe

175 g/6 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
3 large eggs
150 g/5 oz self-raising (self-rising) flour
I00 g/4 oz/1 cup plain (all-purpose) flour
A pinch of salt
Grated rind and juice of 1/2 lemon

Method:

Cream together the butter or margarine and sugar until pale and soft. Add the eggs one at a time, beating well between each addition. Fold in the remaining ingredients. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and level the surface. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1-1 1/4, hours until golden brown and springy to the touch. Leave to cool in the tin for 5 minutes before turning out on to a wire rack to finish cooling.