Gluten-Free Madeira Loaf Cake

3 Jul

This is a super-easy recipe and it tastes amazing. I urge you to give it a go, it’s hard to go wrong with a loaf cake!



  • 175g/ 6oz Unsalted Butter
  • 175g/ 6oz Caster Sugar
  • 3 large eggs
  • Grated zest of 1 lemon
  • 1/8th tsp Vanilla Extract
  • 50g 2oz Ground Almonds
  • 200g/ 8oz Gluten-Free Self Raising Flour
  • 1 tsp Xanthan Gum
  • 3 tbsp milk


  1. Grease and line a 2lb loaf tin and pre-heat your oven to 150 degrees Celsius/ Gas Mark 3.
  2. Cream your butter and sugar in a stand mixer, or with a hand mixer, until pale and fluffy.
  3. Beat in the eggs, one at a time – it may curdle a little but don’t worry.
  4. Add the lemon zest and vanilla.
  5. Mix in the ground almonds. Then sieve in the flour and Xanthan Gum. You will have a very thick batter which needs to be loosened with 3 tbsp milk. I mix on speed 1 in my Kenwood, until combined.
  6. Spoon into your tin and bake in the centre of the oven, for 1 hour and 15 minutes. Check it’s cooked through by inserting a skewer. It’s done if it comes out clean!
  7. Cool on a wire rack. Leave in the tin for 5 or 10 minutes first, to make it easier to remove.

Loaf cakes can be easily sliced for picnics and lunch boxes. They are low mess and keep for about a week, in an airtight container.


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