1cup(220g)raw caster sugarplus extra for sprinkling
1tspvanilla extract
Pinchof salt
3eggs
1tsplemon zest
2tbspslemon juice
1 ½cups(250g)self-raising flour
Instructions
Preheat oven to 170°C. Grease and line a loaf tin with baking paper.
Add butter, sugar and vanilla to the bowl of an electric mixer.
Beat on medium speed for 2-3 minutes until creamy and voluminous.
Add eggs one at a time and and beat for a couple of minutes until light and fluffy.
Add flour, lemon zest and lemon juice.
Beat briefly for 15 seconds or less until just combined and there are no dry, floury bits. Do not overmix. (or mix gently with a silicone spoon until just combined)
Spoon cake batter into the prepared tin. Smooth the top with the silicone/wooden spoon. Sprinkle the extra raw sugar over the batter.
Bake in the preheated oven for approximately 55 minutes until golden and cooked through the middle when tested with a thin wooden skewer.
Remove from the oven andallow to cool completely in the tin. Remove from tin. Slice and enjoy.
Notes
Butter – Use unsalted, room-temperature butter that is softened and not melted.Eggs – If possible, use organic eggs. Each egg should be approximately 60g-65g (uncracked) and at room temperature.Flour – If you can’t find self-raising flour, use plain flour instead and add one teaspoon of baking powder to the batter.Sugar – I use raw caster sugar. This is slightly golden sugar that is very fine in texture. Because of this, it melts and blends in the batter very quickly. White caster sugar is the nearest substitute. You can also use granulated raw sugar by first processing it in a processor to get finer sugar. You can also use demerara sugar (brown granulated baking sugar) but the lemon madeira cake will be darker in colour.Storage - This cake keeps well in a cool corner of your kitchen for up to 5 days. It will last for up to two weeks when stored in the fridge in a glass air-tight container. It can be cut into slices and each slice can be individually wrapped in baking paper, sealed inside ziplock bags and frozen in the freezer for up to a two months.