Golden Syrup Cake

5 from 2 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Baked Goods, Dessert, Snack

Cuisine: British

Diet: Vegetarian

Servings:

Calories: 323kcal

Author: Jane Coupland

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

Top Tip

If you can be patient, once your golden syrup cake has completely cooled, wrap it in foil and leave it for 24 hours to allow the flavour to develop.

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.

Nutrition