This classic madeira cake recipe is great for making delicious sponges for birthday and occasion cakes.
7" Round Cake Tin
175g butter or margarine
175g caster sugar
3 medium eggs
225g plain flour
1½ level tspns baking powder
1 Lemon Rind (Grated)
Preheat oven to 160 degrees and line 7”cake tin with baking parchment.
Place all the ingredients into a bowl, and beat until light and fluffy.
Place into tin and smooth the top. Bake for approx. 1½ hrs. remove from oven, and cool on a wire cooling rack
Wrap in greaseproof paper until required.