Madeira Cake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 24 cm square cake

Ingredients

250 g unsalted butter
200 g caster sugar
200 g egg (4 x 55 g eggs)
300 g plain flour
10 g baking powder
2 lemons, juice and zest
icing sugar to garnish

Method
1. Cream the butter, sugar and lemon zest until light and pale.
2. Add the eggs individually, making sure each addition is well absorbed.
3. Remove bowl from mixer. Fold in sieved flour and baking powder alternatively with the lemon juice.
4. Pour batter into buttered and floured tin.
5. Sprinkle extra caster sugar over the surface.
6. Bake at 170°C for 45-60 minutes.

Storage
Stored at 4°C for 4 days, best to be eaten at room temperature. Frozen at -20°C for 2 months.