Lemon Madeira Cake with Candied Peel | The Great British Baking Show | PBS Food

Lemon Madeira Cake with Candied Peel

Make Mary Berry's own Lemon Madeira Cake, which is a signature challenge in episode of Season 3 of The Great British Baking Show.


Prep time: 1 Hour

Cook time: 2 Hours

Yield: Makes one 18cm (7in) cake



  • For the candied peel:
  • 1 unwaxed lemon
  • 200g (7oz) granulated sugar
  • 100g (3½ oz) caster sugar
  • For the cake:
  • 175g (6oz) softened butter
  • 175g (6oz) caster sugar
  • 225g (8oz) self-raising flour
  • 50g (1¾ oz) ground almonds
  • 4 large free-range eggs
  • 1 large unwaxed lemon, finely grated zest only


  1. For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.
  2. Pour 300ml (10fl) oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent.
  3. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 200°) for 1 hour until dry.
  4. For the cake, preheat the oven to 325°. Grease a 18cm (7in) deep round cake tin and line the base and sides with baking parchment.
  5. Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.
  6. Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely.
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