Gluten free Madeira cake with candied peel
A firm, buttery lemon sponge with a crisp candied peel crown. It cuts cleanly and keeps well, and it is gluten free.
- Time1 hr 20
- LevelEasy
- Costabout £0.56 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Grease and line a 18cm deep round cake tin with baking paper.
- 2
Beat the butter and caster sugar for 3 minutes until pale and fluffy.
- 3
Beat in the eggs one at a time, with a spoonful of flour each time so it does not split.
- 4
Fold in the rest of the flour and the xanthan gum, then the lemon zest, 2 tablespoons of the lemon juice and the milk. The batter should drop off the spoon.
- 5
Spoon into the tin, level and lay the candied peel on top. Bake for 1 hour, until golden and a skewer comes out clean.
60 min - 6
Cool in the tin for 15 minutes, then turn out onto a wire rack. It cuts best the next day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
