Spiced Madeira Cake
Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Grease a large loaf tin (we recommend 22cm x 12cm) and line the base with greaseproof paper.
Cream the butter with the sugar together until pale and fluffy. Beat in the eggs one at the time, ensuring the mixture is well beaten between each one and adding a tablespoon of the flour with the last egg.
Sift the remaining flour with the spices and gently fold in, adding the milk. Fold in the lemon zest. Spoon the mixture into prepared tin and level the top by tapping the tin on a worktop.
Bake on the middle shelf of the oven for 1 hour to 1 hour 10 minutes, or until a skewer inserted comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar before serving.