Mary Berry Plain Cake (Madeira Cake) is made with a traditional creamed mixture of softened butter, caster sugar, and fresh eggs, folded gently with self-raising flour for a light lift. It is flavored delicately with lemon zest and baked slowly to create a firm yet tender crumb that holds its shape perfectly without crumbling. This classic loaf is the perfect accompaniment to a morning cup of tea and serves as a sturdy base for trifles or cake decorating.
Mary Berry Plain Cake Ingredients
- 175g (6 oz) Softened Butter: Must be at room temperature to cream properly with the sugar.
- 175g (6 oz) Caster Sugar: (Superfine sugar). Dissolves easier than granulated for a smooth batter.
- 3 Large Eggs: Room temperature.
- 250g (9 oz) Self-Raising Flour: Sifted. Gives the cake its structure and rise.
- 2-3 tbsp Milk: Used to loosen the batter to a “dropping consistency.”
- 1 Lemon: Grated zest only. Mary’s signature addition for a subtle, fresh aroma.
- 1-2 slices Candied Citron Peel: (Optional). For the traditional Madeira top garnish.
How To Make Mary Berry Plain Cake
- Preheat and Prep: Preheat your oven to 160°C (320°F) Fan or 180°C (350°F) conventional. Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is very pale, light, and fluffy. (Mary usually recommends 5 minutes for this step).
- Add Eggs: Beat in the eggs one at a time. Add a tablespoon of the flour with the last egg to prevent the mixture from curdling.
- Fold in Dry Ingredients: Gently fold in the remaining flour and the grated lemon zest using a large metal spoon.
- Loosen the Batter: Stir in the milk. The consistency should be soft enough to drop easily from the spoon when tapped against the side of the bowl.
- Fill the Tin: Spoon the mixture into the prepared loaf tin and smooth the surface.
- Bake: Bake in the center of the oven for approximately 1 hour to 1 hour 15 minutes.
- Garnish (Optional): If using candied peel, place the slices on top of the cake after about 30 minutes of baking (so they don’t sink).
- Check and Cool: The cake is done when a skewer inserted into the center comes out clean. Remove from the oven, let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Recipe Tips
- The “Madeira Crack”: A classic plain Madeira cake often develops a crack along the top center as it rises. This is traditional and desired, not a mistake.
- Don’t Overbeat Flour: Once you add the flour, switch to a folding motion. Overbeating at this stage develops gluten and makes the cake tough rather than tender.
- Preventing Burning: If the top of the cake is browning too quickly before the middle is cooked, cover it loosely with a piece of aluminum foil for the last 15-20 minutes of baking.
- Room Temperature Ingredients: Ensure your butter is soft and eggs are not cold. This prevents the batter from splitting (curdling), which affects the rise.
What To Serve With Mary Berry Plain Cake?
This cake is understated and elegant, perfect for simple pairings.
- Cup of Tea: Earl Grey or English Breakfast are the traditional pairings.
- Butter: A slice tastes delicious spread with a little salted butter.
- Fresh Fruit: Serve with strawberries or stewed rhubarb for a simple dessert.
How To Store Leftovers Mary Berry Plain Cake
- Room Temperature: Store in an airtight tin or container. One of the best features of this cake is that it keeps well for up to 1 week and often tastes better on the second day.
- Freeze: This cake freezes perfectly. Wrap the whole loaf or individual slices in cling film and foil. Freeze for up to 3 months.
Mary Berry Plain Cake Nutrition Facts
- Calories: ~320 kcal
- Fat: 16g
- Carbohydrates: 40g
- Protein: 5g
Nutrition information is estimated per slice (based on 8-10 slices).
FAQs
If you adapt this to add fruit, rinse and dry the fruit, then coat it in flour before adding. Also, the batter might be too thin; omit the milk if adding wet fruit.
If you only have plain flour, add 3 level teaspoons of baking powder to the 250g of flour. Sift them together three times to ensure they are mixed.
Dryness usually comes from overbaking or measuring too much flour. Check the cake 5-10 minutes before the end of the cooking time.
Try More Recipes:
- Mary Berry Pineapple Upside Down Cake Recipe
- Mary Berry Light Farmhouse Fruit Cake Recipe
- Mary Berry Simple Pancake Mixture Recipe
Mary Berry Plain Cake Recipe
Description
A timeless British classic featuring a dense, lemon-scented crumb that is perfect for slicing and serving with tea.
Ingredients
Instructions
- Prep: Preheat oven to 160°C (320°F) Fan. Grease and line a 2lb loaf tin.
- Cream: Beat butter and sugar until pale and fluffy (5 mins).
- Eggs: Beat in eggs one by one, adding a little flour with the last egg.
- Fold: Gently fold in remaining flour and lemon zest.
- Loosen: Stir in milk until batter drops easily from the spoon.
- Bake: Bake for 1 hour to 1 hour 15 mins until a skewer comes out clean.
- Cool: Cool in tin for 10 mins, then transfer to a wire rack.
Notes
- This cake has a closer, firmer texture than a Victoria sponge; this is intentional and makes it keep longer.
- Do not open the oven door for the first 45 minutes, or the cake may sink in the middle.
- If the batter is too stiff, the cake will be dry; ensure you add enough milk so it drops off the spoon (“dropping consistency”).
