Sometimes the simplest cakes are the best, and this plain, golden, lemony loaf is no exception, It was traditionally served with a glass of madeira wine in the nineteenth century (hence its name). It’s just as delicious with a cup of tea or coffee.

Ingredients:

• 220 g/8 oz butter, at room temperature
• 140 g/5 oz caster sugar plus 1-2 tablespoons for sprinkling
• 3 large eggs
• 170 g/6 oz cups self-raising flour
• 30 g/1 oz plain flour
• Fiely grated zest and juice of 1 lemon

Method:

Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 22 x 12 cm/8½ x 4½ inch loaf tin, and line the bottom with greaseproof paper.

Beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time. Sift the flour over the mixture, then fold it in. Fold in the lemon zest and juice.

Spoon the batter into the prepared tin, smoothing the tip with the back of the spoon. Sprinkle the top with 1-2 tablespoons of sugar and bake for about 55 minutes, or until a skewer inserted in the centre comes out clean.

Leave the cake to cool in the tin for about 10 minute before turning it out onto a wire rack to cool completely.