This recipe for golden syrup cake is enhanced with subtle hints of cinnamon spice and lemon zest. It’s a lovely loaf cake with golden syrup mixed into the batter itself and poured over the top once it has baked. The cake is full-flavoured, soft, squidgy, gloriously sticky and very easy to make.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This sticky golden syrup cake is a lovely bake whatever the season. There’s a double whammy of golden syrup used in this loaf cake. A generous portion is blended into the cake batter to sweeten and flavour the cake. Then there’s another generous glug of golden syrup poured over the top of the cake once it has been baked. The result is a gorgeously squishy cake with a wickedly sticky top. It’s pure heaven.
Eat a slice just as it is, pair it with custard on cool days or a scoop of ice cream on warm days. However you serve it, this sweet, sticky, squidgy cake with golden syrup is sure to delight.
5 reasons to love this golden syrup cake
- Taste – expect mellow sweetness amplified with mild hints of citrus and baking spice.
- Texture – this is a very soft and moist cake with a deliciously sticky top.
- No icing – golden syrup is the only adornment this cake needs, so it’s a great choice for anybody less than keen on iced loaf cakes such as my apple cake.
- Quick & Easy: this loaf cake with golden syrup can be oven-ready in around 15 minutes and it’s a very simple recipe to follow.
- Great size – you’ll easily cut 8 thick slices from this cake.
If you like the sound of this cake then don’t miss my cornflake tart or my date slices. They are both great recipes that use golden syrup in abundance.
What is golden syrup?
- Golden syrup is an incredibly thick, amber-coloured sugar syrup.
- Some people liken the consistency to honey, but the taste is very different.
- In fact, golden syrup is very different in flavour from honey, maple syrup, dark treacle, molasses and corn syrup,
- It is sweet, with hints of butter and caramel in the flavour.
- It is not easy to substitute golden syrup. (The closest substitution would be corn syrup).
- Golden syrup is vegan and gluten-free (although this recipe for golden syrup cake is neither vegan nor gluten-free).
- Golden syrup was first canned and sold in 1885 but this product existed long before this date.
- In the UK the brand leader is Lyles. The Lyle’s golden syrup tin is quite iconic.
- An alternative name for golden syrup is light treacle. Australians also call it cocky’s joy or cocky’s delight.
Ingredients notes
- Golden syrup: it is simply not possible to make a golden syrup loaf cake without golden syrup. I do not advocate substituting it for any other syrup as the flavours are just so different.
- Butter or baking margarine: it’s up to you which type of fat you prefer when baking sponge cakes. For a rich flavour and slightly denser texture use butter, but for a lighter taste and texture, use baking margarine (I use Stork).
- Sugar: you’ll need light brown sugar to make this golden syrup loaf cake. The slightly caramelised flavour of this type of sugar works in harmony with the syrup.
- Flour: I use plain flour (all-purpose) with baking powder as I like to be certain how much raising agent I’ve included. Feel free to use self-raising flour but omit the baking powder.
- Optional ingredients: I’ve included ground cinnamon and lemon zest to add extra interest to the flavour profile of my Lyle’s golden syrup cake. These additions can, however, be left out for a more basic rendition of this loaf cake.
Equipment notes
You’ll need a (paid link) 1lb loaf tin to bake this recipe for golden syrup cake. If you own a 2lb loaf tin, you can double the recipe and bake the cake for longer.
Electric beaters make light work of creaming the butter and sugar together.
Instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Cream the butter (or baking margarine) together until light and fluffy.
Step 2. Add the eggs, one at a time, beating well between each addition. Then add the milk and beat again.
Step 3. Finely grate the lemon zest then mix it in, along with 75g of golden syrup and the cinnamon.
Step 4. Sieve the flour, salt and baking powder into the bowl. Fold the flour in, using a large metal spoon, until the batter is smooth and no streaks of flour remain.
Step 5. Spoon the cake batter into a prepared tin and bake until golden and a cocktail stick poked into the centre comes out clean.
Step 6. As soon as the cake comes out of the oven poke holes all over it using a cocktail stick then spoon warmed golden syrup over the top. Leave the cake to cool.
Top Tip: if you can be patient, once your golden syrup loaf cake has completely cooled, wrap it in foil and leave it for 24 hours to allow the flavour to develop.
Expert Tips
- Always use grams and (paid link) digital kitchen scales when baking. It’s the most accurate way to measure ingredients.
- Even if your baking tin is non-stick always grease and line it. Your cake will be easier to remove from it as a result.
- Always use the correct tin size. In this instance, use a 1lb (500g) loaf tin.
- Warm the golden syrup before drizzling it over the top of the baked cake. It will be easier to spread out evenly than cold syrup.
- Drizzle the syrup over the cake quickly once it comes out of the oven. It seems to soak into the cake better when the cake is hot.
Serving suggestion
This loaf cake with golden syrup is delicious when served just as it is. You can also serve it warm with custard or cold with vanilla ice cream. It’s also delicious served warm or cold with whipped cream.
Variations
- Orange – swap the lemon zest for orange zest.
- More spice – try doubling the amount of cinnamon for a more pronounced spice flavour in your golden syrup loaf cake.
- Vary the spices – try mixed spice, chai spice or ginger.
- Dried fruit – try including 60g of raisins or sultanas (toss them in 2 teaspoons of the flour before folding them into the batter).
Frequently asked questions
Once it has cooled it is best to wrap your loaf cake with golden syrup topping in foil and store it in an airtight tin at room temperature. It will stay fresh for around 3 days.
Yes, this golden syrup cake can be frozen. Let it cool completely, wrap it in foil then place it in a freezer-proof bag. Label it, with the date, and freeze it for up to 2 months.
Let the cake defrost fully at room temperature before eating it.
If you’re worried about ending up with a tin of half-used syrup, fear not this is a very versatile ingredient. It can be used as a topping for pancakes, old-fashioned oatcakes, pikelets & crumpets and rice pudding.
There are also plenty of baking recipes that use golden syrup including flapjack, rice krispie treats and chocolate fridge cake.
No, golden syrup is not healthy. It is a refined sugar product with very little in the way of nutritional value.
More recipes that use golden syrup
I’m a huge fan of including golden syrup in my bakes. Here are a few of my favourites.
Have you made this recipe for golden syrup cake? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes.
Or stay in touch on Facebook, Instagram and Pinterest.
Golden Syrup Cake
Equipment
- 1 x 1lb loaf tin
Ingredients
- 125 g Baking margarine (such as Stork) or butter – room temperature
- 100 g Light brown sugar
- 150 g Golden syrup
- 2 Eggs large, free-range
- 60 ml Milk
- 180 g Plain flour all-purpose
- 1½ teaspoons Baking powder
- 1½ teaspoons Ground cinnamon
- Zest of a lemon
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 180C/ 350℉ and grease & line a 1lb loaf tin with baking parchment or place a loaf liner in the tin.
- Cream the butter (or baking margarine) and sugar together until light and fluffy (about 3 minutes).
- Add the eggs one at a time, followed by the milk, beating well between each addition.
- Finely grate the lemon zest then mix it in, along with 75g of golden syrup and the cinnamon.
- Sieve the flour, salt and baking powder into the bowl. Fold the flour in, using a large metal spoon, until the batter is smooth and no streaks of flour remain.
- Spoon the cake batter into a prepared tin and bake until golden and a cocktail pick poked into the centre comes out clean.
- One minute before the cake comes out of the oven warm theremaining 75g of golden syrup either in a small pan on the hob or in the microwave until it is loose and runny.
- As soon as the cake comes out of the oven poke holes all over it using a cocktail stick then spoon warmed golden syrup over the top. Leave the cake to cool.
Notes
- Always use grams and (paid link) digital kitchen scales when baking. It’s the most accurate way to measure ingredients.
- Even if your baking tin is non-stick always grease and line it. Your cake will be easier to remove from it as a result.
- Always use the correct tin size. In this instance, use a 1lb (500g) loaf tin.
- Warm the golden syrup before drizzling it over the top of the baked cake. It will be easier to spread out evenly than cold syrup.
- Drizzle the syrup over the cake quickly once it comes out of the oven. It seems to soak into the cake better when the cake is hot.
Leave a Reply