BAKING // ICED MADEIRA CAKE

Oh, how I love doing baking posts because then I get something delicious at the end too! I received an incredible baking book for Christmas and this is the first recipe I am trying out. The book is categorized according to countries around the world. So I decided to start in the United Kingdom with the Madeira cake. 

There were so many to choose from I would love to make at least two recipes a month if I have the time. This Madeira cake stood out to me for some reason as I was going through all the recipes. There's nothing like a good, lemon cake and the description of the Madeira cake was all too appealing.

• 1 1/2 sticks unsalted butter, softened, plus extra for greasing
• 3/4 cup granulated sugar
• finely grated rind of 1 lemon
• 3 eggs, lightly beaten
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 2 tablespoons milk
• 1 tablespoon lemon juice

Icing

• 1 1/3 cups confectioners' sugar
• 2-3 tablespoons lemon juice
• 2 teaspoons lemon curd, warmed

Recipe Directions

1.  Preheat oven to 325 F (162 C). Grease a 9-inch loaf pan and line with parchment paper.
2. Put the butter and granulated sugar into a large bowl and beat together until pale and creamy. Beat in the lemon rind, then gradually beat in the eggs. Sift the all-purpose flour and baking powder into the mixture and fold in gently until thoroughly incorporated. Fold the milk and lemon juice.
3. Spoon the batter into the prepared pan and bake in the preheated oven for 1-1 1/4 hours, or until well risen, golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
4. To make the icing, sift the confectioners' sugar into a bowl. Add the lemon juice and stir to make a smooth, thick icing. Gently spread over the top of the cake. Drizzle the warmed lemon curd over the icing and drag a toothpick through the two to create a swirled effect.