A wonderfully moist cake that is definitely going to stay in my baking repertoire for a long time.
I know what you are thinking, Not another cake recipe Jack, I thought you were supposed to be on a diet? Well I am still on the diet, but this was made for someone else, as all baking should be.
The other day I had a pot of sour cream in the fridge that needed to be used up so I went to the baking shelf, and started to flip through the books. And I found this Madeira cake recipe in a delightful book called Crumb, which has been written by Ruby Tandoh, who took part in the 2013 Great British Bake Off.
The results were amazing so I’m told, it had a good crust, the crumb was tender and the flavour was very lemony. So, all in all, the person I made this for was very happy with it. Good.
Sour Cream Madeira Cake – adapted from Crumb by Ruby Tandoh
A lovely plain cake that needs no adornment. Good with a cup of green tea mid afternoon.
150g butter, softened
150g caster sugar
Zest of 1 lemon
150ml sour cream
175g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
Preheat the oven to 180c/fan 160c/gas 4. Prepare a 2lb loaf tin.
Cream the butter and sugar until light and fluffy. Add the eggs, beating well between each addition. Beat in the zest and sour cream. Fold in the dry ingredients.
Pour into the tin, and bake for forty-five minutes, covering with parchment halfway through, until a skewer comes out clean.
Cool in the tin. Serve in slices with a cup of whichever hot beverage takes your fancy.