My Mother-in-Law's Madeira Cake

I love a good old-fashioned seed cake; if you do too, add a couple of teaspoons of caraway to this mixture. For a lemon poppyseed cake, add the juice of another half lemon and a tablespoon or two of poppyseeds. And I once came across an expensive but tempting curiosity: dried strawberries, tiny things harvested by that clever Terence Conran. I upped the liquid to the juice of 2 lemons and folded in 100g of the strawberries. It was a wholly successful experiment. - Nigella


Ingredients

240g softened unsalted butter
200g caster sugar, plus extra for sprinkling
grated zest and juice of 1 lemon
3 large eggs
210g self-raising flour
90g plain flour
23 x 13 x 7cm loaf tin, buttered and lined
Serving Size : Makes 8–10 slices.


Directions

1.Preheat the oven to 170ºC/gas mark 3.

2.Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour and, finally,   the lemon juice. Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean. Remove to a wire rack, and let cool in the tin before turning out.

From: nigella.com