An easy and moist golden syrup cake with a sweet sticky glaze. Perfect with a cup of tea and a great cake for freezing! You won’t be able to stop at one slice!
This golden syrup cake is super simple to make but is oh so moreish – it barely lasts a day in this house! Delicious as a mid-afternoon pick me up, or after school snack for the kids! You can even serve slices warm out of the oven with homemade honeycomb ice cream, for a comforting dessert.
✔️ Why should you try it?
- Easy to make
- Can be frozen
- Perfect with a cup of tea or glass of milk
Golden Syrup – the star ingredients in this loaf cake, bringing a delicious caramel sweetness to the cake.
Butter – unsalted butter is best for this syrup loaf cake.
Caster Sugar – or alternatively light brown sugar could be used, which would give the cake a darker colour.
Egg – 1 large egg is needed for the recipe. I like to use use organic free-range eggs.
Milk – whole milk gives a lovely richness but if you’re watching the calories then semi skimmed can be used instead.
Self Raising Flour – helps the loaf cake rise. Alternatively you could use plain flour with baking powder mixed in. You would need 3 tsp of baking powder for 200g of self raising flour.
Lemon Zest – gives the cake a lovely citrus zing.
One: Place the golden syrup, butter and sugar in a large pan and melt on the hob.
Two: Take off the heat and leave to cool for a few minutes before adding in the egg and milk.
Three: Finally mix in the plain flour and lemon zest. Small lumps may form and you may find using a whisk helpful to make the batter as smooth as possible.
Four: Pour the cake batter into a 2lb loaf tin, lined with baking paper and bake for 50 minutes to 1 hour in a preheated oven. Glaze whilst still warm with more golden syrup.
💭 Top tips
- Use a whisk to stir in the flour. It will help get rid of any small lumps and create a smooth batter.
- Run a dinner knife around the edge of the cake once you have removed it from the oven, but leave it in the loaf tin until it has completely cooled.
🍴 Serving suggestions
Slices of the syrup loaf cake can be served at room temperature with a cup of tea or glass of milk. Alternatively, why not serve it warm out of the oven with homemade honeycomb ice cream or creamy custard for an easy but indulgent dessert?!
- Use orange zest instead of lemon zest for that citrussy hit, or leave the lemon out altogether.
- Light brown sugar can be used instead of caster sugar, which will result in a darker coloured cake. Or why not use half caster sugar and half light brown sugar?
- Grate more lemon zest on top of the golden syrup glaze for an extra lemony hit.
The cooked cake will keep in a sealed cake tin for up to 5 days. Alternatively, it can be wrapped in baking parchment and foil and frozen for up to 3 months.
What is golden syrup?
Golden syrup is a golden-amber coloured, sweet syrup, which can only be produced commercially and was first created in London in the 1880s.
The flavour is light and caramel-like and utterly delicious!
What can I use instead of golden syrup?
Runny honey is the best substitute for golden syrup. Maple syrup would be too runny.
Some more loaf cakes to try;
- Lime and Coconut Loaf Cake
- Lemon Curd Loaf Cake
- Creme Fraiche Banana Loaf Cake
- Apple Crumble Loaf Cake
- Apricot Tea Bread
- Snickers Cheesecake Loaf
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Golden Syrup Cake
- 200 g Golden Syrup
- 100 g Butter
- 100 g Caster Sugar
- 1 Egg
- 150 ml Milk
- 200 g Self Raising Flour
- 1 Lemon zest only
- 3 tbsp Golden Syrup
- Preheat the oven to 160°c (140 fan) and line a 2lb loaf tin with baking parchment.
- Place the golden syrup, butter and caster sugar in a pan and melt on a low heat. Remove from the heat and leave to cool slightly.
- In a small jug, whisk together the egg and milk and then beat it into the cooled syrup mixture.
- Now beat in the flour and lemon zest. You may want to use a whisk to make sure the batter is as smooth as possible (don't worry if a few small lumps remain).
- Pour the batter into the tin and bake for 50 minutes to 1 hour (until a skewer comes out clean). Immediately brush with the extra golden syrup and leave to cool.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Apply to Face blog.