Classic Madeira Cake

Instructions

1. Prepare the pan
   Preheat the oven to 170°C (150°C fan/325°F/Gas 3). Grease a 900g (2lb) loaf tin and line with baking parchment, ensuring the paper extends above the sides of the tin for easy removal.
2. Cream butter and sugar
   In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 5 minutes with an electric mixer or 8-10 minutes by hand.
3. Add the eggs
   Beat in the eggs one at a time, adding a tablespoon of the sifted flour with each egg to prevent curdling. Mix thoroughly between each addition.
4. Incorporate remaining ingredients
   Gently fold in the remaining flour using a large metal spoon or rubber spatula. Be careful not to overmix as this will affect the cake's texture. Add the vanilla extract, lemon zest, and milk, folding until just combined and the batter is smooth.
5. Bake the cake
   Spoon the mixture into the prepared tin and level the surface with the back of a spoon. If using, place the lemon slice on top of the batter. Bake in the preheated oven for 50-55 minutes, or until golden brown and a skewer inserted into the center comes out clean.
6. Finish and cool
   If using, sprinkle the granulated sugar over the top of the cake while still hot. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.