Madeira Cake

Instructions

1. Prepare the baking tin
   Preheat the oven to 170°C (150°C fan)/335°F/gas mark 3. Grease a 900g (2lb) loaf tin and line with baking parchment, allowing the paper to rise about 2cm above the tin.
2. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and caster sugar together until pale, light and fluffy. This should take about 3-5 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 after each addition.
4. Incorporate dry ingredients
   Gently fold in the remaining flour using a large metal spoon or spatula. Be careful not to overmix as this will result in a dense cake.
5. Add flavorings
   Fold in the lemon zest, lemon juice, and vanilla extract. Finally, add the milk and stir gently until just combined and the batter has a smooth dropping consistency.
6. Bake the cake
   Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Place the lemon slices on top. Bake in the preheated oven for 55-60 minutes, or until golden brown and a skewer inserted into the center comes out clean.
7. Cool and serve
   Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Once cooled, the cake can be sliced and served with tea or coffee.