Photo of Maderia cake by WW

Maderia cake

8
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
12
Difficulty
Moderate
When it comes to the perfect accompaniment to a hot cuppa, nothing comes close to a slice of this lemony sponge.

Ingredients

reduced fat oil spread

125 g

caster sugar

¾ cup(s), (165g)

fresh lemon rind

1 tsp

egg(s)

2 medium

buttermilk

1 cup(s), (250g)

white self-raising flour

1¾ cup(s)

icing sugar

2 tsp

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
  2. Using electric beaters, beat spread, caster sugar and rind in a medium bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk and flour, alternately, until combined.
  3. Spoon mixture into prepared tin and smooth the surface. Bake for 45–50 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
  4. Serve cake, warm or cold, dusted with icing sugar.

Notes

Store cake in an airtight container for up to 3 days. Suitable to freeze for up to 2 months.

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