Line a 500g/1lb loaf tin or insert a baking liner.
Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
Beat in one egg. Add in the ground almonds and lemon zest.
Beat in the remaining eggs one at a time.
Sieve the flour into the bowl and mix well.
Stir in the milk.
Tip the mixture into the prepared baking tin and smooth the top.
Bake for 65-70 minutes, until a cocktail stick pushed into the centre comes out clean.
Cool the cake in the tin for 10 minutes before turning out onto a wire rack.
500g/1lb loaf tin and mixing bowl
170°C, Fan150°C, 325°F, Gas 3
Great recipe. It's lovely and moist and makes a good occasion cake if you want to layer and decorate. It always curdles a bit for me, but that doesn't seem to affect the outcome. Delicious.
By Laura Hollis
03 Apr 2021
Excellent cake. Can’t eat nuts so substituted gluten-free oat flour for the ground almonds and turned out nicely.
By Louise Jones
23 Dec 2020
I’ve made this recipe a few times and I add a couple of spoons of mixed peel I had left from Christmas.
No one would know it’s gluten free as it’s delicious
By Sallie Stuart
16 Apr 2020
Really nice. Thank you for the idea.
By Joanna Usarek
05 Apr 2020
Jade this Madeira cake before Christmas for my uncle who is Gluten Free. Its absolutely delicious. Easy to make, moist and he loved it. Nobody would believe its Gluten Free. I have just made it again and baking in the oven!
26 Jan 2020
I've made this gluten free madeira cake several times now and it always turns out lovely. Easy to make, delicious and stores well. ( Although don't expect it to stay in the cake tin for too long) Best of all, no one will guess that it's gluten free.
By Karen Harrison
28 Nov 2019
This is the best Madeira Cake I have ever made! It was a very moist cake and even after several days. Nobody believed it was gluten free, definitely 5 stars!