Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Mini Lemon Madeira Loaves

Cooking time: 
15-30 minutes
Makes 9
Preparation time: 
15-30 minutes
  • 100g Stork tub
  • 100g Billingtons Golden Caster Sugar
  • 2 Happy eggs
  • 80g Plain Flour
  • 20g Self Raising Flour
  • Zest of 1 Lemon
  • Juice of ½ Lemon
  • 1 Lemon Icing
  • Grated Lemon Zest
  • Scales
  • Mixing Bowls
  • Oven Thermometer
  • Spatula
  • Mini-Loaf Pan
  • Cooling rack
  1. Preheat oven to 160c fan/180c/Gas Mark 4.
  2. Grease the recesses of the mini-loaf pan with melted butter.
  3. Cream together the butter, sugar and lemon zest until light and fluffy.
  4. Add the eggs, one at a time with a spoonful of flour to prevent the mixture from curdling. Mix well.
  5. Fold in the remaining flour.
  6. Stir through the lemon juice.
  7. Divide the mixture between the 9 recesses of a Flexi-Twist Mini Loaf pan.
  8. Bake in the oven for 25-30 minutes until the tops are a pale golden brown.
  9. Remove from the oven and allow to cool in the pan for five minutes before turning out and cooling on a wire rack.
  10. Once cooled decorate with finely grated lemon icing and grated zest.
  11. Tips: Beating the lemon zest in with the butter and sugar helps to trap the flavour and distributes it evenly throughout the cake.
  12. Tips: Madeira cake keeps very well and can be frozen un-iced for up to 3 months.
  13. Tips: Why not try Orange Madeira Mini-Loaves? Substitute the lemon juice and zest for Orange.

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