Lemon Almond Madeira Sponge

1. Preheat the Oven

Preheat your oven to 170°C (150°C fan-assisted or gas mark 3). Grease a 900g loaf tin and line the base with greaseproof paper.

2. Cream Butter and Sugar

In a mixing bowl, use an electric whisk to cream the softened butter and golden caster sugar together until the mixture is light and creamy.

3. Add Eggs

Incorporate the eggs one at a time into the mixture, ensuring each is well beaten before adding the next.

4. Flavor Infusion

Stir in the grated lemon zest and a few drops of vanilla extract for that delicate, aromatic flavor.

5. Fold in Dry Ingredients

Gently beat in the self-raising flour and ground almonds until fully combined. The batter should have a thick yet dropping consistency. If it appears too thick, add a splash of milk to loosen it.

6. Bake the Cake

Transfer the batter into the prepared loaf tin, leveling the top with a spatula. Bake for 55 minutes to 1 hour, or until a skewer inserted into the center comes out clean.

7. Cooling

After baking, allow the cake to cool in the tin for 15 minutes. Then, remove it from the tin, peel off the greaseproof paper, and let it cool completely on a wire rack.