Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

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

To Ice:

  • 1 Lemon Icing
  • Grated Lemon Zest
  • Scales
  • Mixing Bowls
  • Oven Thermometer
  • Spatula
  • Mini-Loaf Pan
  • Cooling rack.
  • Preheat oven to 160c fan/180c/Gas Mark 4.
  • Grease the recesses of the mini-loaf pan with melted butter.
  • Cream together the butter, sugar and lemon zest until light and fluffy.
  • Add the eggs, one at a time with a spoonful of flour to prevent the mixture from curdling.  Mix well.
  • Fold in the remaining flour.
  • Stir through the lemon juice.
  • Divide the mixture between the 9 recesses of a Flexi-Twist Mini Loaf pan.
  • Bake in the oven for 25-30 minutes until the tops are a pale golden brown.
  • Remove from the oven and allow to cool in the pan for five minutes before turning out and cooling on a wire rack.
  • Once cooled decorate with finely grated lemon icing and grated zest.


  • Beating the lemon zest in with the butter and sugar helps to trap the flavour and distributes it evenly throughout the cake.
  • Madeira cake keeps very well and can be frozen un-iced for upto 3 months.
  • Why not try Orange Madeira Mini-Loaves?  Substitute the lemon juice and zest for Orange.