I am a big fan of golden syrup. I like its smell and sweet taste, and I use it in lots of baking goodies, such as this incredibly delicious golden syrup cake. It is super soft, moist and perfect for breakfast or tea-time snacks.
This super delicious cake is one of my family's favourite. It is so soft, fluffy, and sweet that it doesn't need any glaze. I serve this cake warm or cold with a cup of Oat Milk Hot Chocolate or Thyme Tea.
Why You'll Love This Recipe
- Makes a lovely breakfast or dessert.
- Satisfies your sweet craving.
- It is so simple to make that it doesn't need an electric whisk or stand mixer.
- Kids love it.
Golden Syrup Cake Ingredients
“See the recipe card for full information on ingredients and quantities.”
Flour: I use self-rising flour for a fluffy cake.
Tip: If you don't have self-rising flour in your pantry, that is fine, you can make your own self-rising flour. Mix 1 cup all purpose flour with 2 tablespoons baking powder. You can double or triple this amount.
Golden Syrup: It is the key ingredient in this recipe that gives sweetness to this cake. However, you can substitute it for light corn syrup or honey; both will work fine in this recipe.
Egg: Only one egg is needed in this recipe, make sure it is at room temperature and use a large egg.
Caster Sugar: I like to use it in this recipe because it dissolves so fast in liquids.
Milk: You can use full-fat or skimmed milk; however, I prefer using full-fat milk because it makes the cake richer.
Butter: I like to use unsalted butter, but if you only have salted butter, you can use it.
Lemon Zest: It gives the cake a fantastic citrus flavour. You can replace it with orange zest.
Coconut: I use two tablespoons of shredded coconut to sprinkle on top of the cake. It gives the cake amazing taste and beautiful look as well.
Tip: I recommend topping the cake with some lemon zest if you don't like using coconut.
How to make Golden Syrup Cake?
Preheat your oven to 170C / 340F. Grease an 18-inch cake tin with butter or line with parchment paper.
Tip: You can also make this cake in a 9-inch loaf tin.
Preparing the Wet Ingredients: In a small saucepan, add butter, sugar, and golden syrup on low heat until the butter melts. Turn off the heat and let the golden syrup mixture cool down for 5-7 minutes then whisk in the egg and the milk.
Adding the Dry Ingredients: Next, add flour and lemon zest. Combine well using a whisk to make sure there are no lumps in the batter.
Baking: Pour the batter into the cake tin and bake for 45-50 minutes or until fully baked.
Tip: If you entered a skewer in the centre of the cake and it comes out NOT clean, cover the top of the cake with a foil sheet and bake for 5 more minutes.
Adding the Toppings: Immediately once you get the cake out of the oven, brush it with the golden syrup and sprinkle with shredded coconut. Then let it cool completely before taking it out of the tin.
Top tips
- You can substitute caster sugar for brown sugar, which will give the cake a lovely dark colour and delicious taste.
- If you like to add some crunchiness to this golden syrup cake, you can add ½ cup of any nuts of your choice to the batter (finely chopped).
- Serve a slice of this delicious golden syrup cake with a scoop of vanilla ice cream.
Storing And Freezing
Store: I store this golden syrup cake in an airtight container in the refrigerator for 4-5 days.
Freeze: This cake freezes very well, just wrap it in plastic wrap and put in a well-sealed container. It keeps well in the freezer for 1-2 months. Just let it thaw at room temperature before serving it.
Topping Options
- Top it with Lemon Glaze: Mix ½ cup powdered sugar with 2 tablespoons of fresh lemon juice.
- Whipped cream
- More Golden Syrup
- Blackberry Simple Syrup
- Some Fresh Fruits
- Ice Cream
- Mango Compote
- Powdered Sugar
Recipe FAQs
It's a thick golden-coloured syrup which has a sweet taste. It is made of inverted sugar syrup through the process of refining sugar cane. It is very popular in England and used in a diversity of dessert recipes.
This cake can be served warm or cold; it is delicious in both cases. I used to warm it a bit in the microwave (for about10 seconds) then serve with a dollop of ice cream. Serve it with a cup of milk, tea, coffee, or any drink of our choice.
More Cake Recipes
- Coffee Loaf Cake
- Spiced cake with Black Currant
- Coffee Cake with coffee cream frosting
- Blueberry and Peach Dump Cake
- Lemon Poppyseed Cake
- Blueberry White Chocolate Cake
- Chocolate Sour Cream Bundt Cake with ganache
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Recipe Card
Golden Syrup Cake
Ingredients
- 200 g Golden Syrup + 2 tablespoon to brush after cooling down
- 100 g Caster Sugar
- 100 g Butter
- 200 g Self Raising Flour
- 150 ml Milk
- 1 Egg
- 1 Lemon zest
- 2 tablespoon coconut, shredded
Instructions
- Preheat your oven to 170C / 340F. Grease an 18-inch cake tin with butter or line with parchment paper (you can also make this cake in a 9-inch loaf tin).
- In a small saucepan, add butter, sugar, and golden syrup on low heat until the butter melts. Turn off the heat and let the golden syrup mixture cool down for 5-7 minutes then whisk in the egg and the milk.
- Next, add flour and lemon zest. Combine well using a whisk to make sure there are no lumps in the batter.
- Pour the batter into the cake tin and bake for 45-50 minutes or until fully baked.
- Immediately once you get the cake out of the oven, brush it with the golden syrup and sprinkle with shredded coconut. Then let it cool completely before taking it out of the tin.
Notes
- Feel free to make this cake in a 9-inch loaf tin if you like.
- If you don't have self-rising flour in your pantry, that is fine, you can make your own self-rising flour. Mix 1 cup all purpose flour with 2 tablespoons baking powder. You can double or triple this amount.
Evie
This cake turned out really great.
Maya
At first, I thought this cake recipe would be so sweet because of the golden syrup. But after I tried it, I can say it is not too sweet, and it is so delicious.
Lucy
This cake smelled amazing, like candy. I love it, and the golden syrup gives it an extraordinary taste. My youngest son loved it so much!
Alison
Amazing! This cake was so soft and fluffy, and all my family loved it.
I was wondering if I can add some pistachio to it? Also, can I swap caster sugar for dark brown sugar?
Radwa
Yes, you can mix in 1/3 cup of chopped pistachio or spread it on the top of the batter before baking. Regarding the sugar, brown sugar will go well.
Ruby
Golden syrup is wonderful in making desserts! This cake is great, Especially with a layer of nuts on the top!
Eman
I am a huge fan of golden syrup. This golden syrup cake looks absolutely fabulous. I will definitely make it this weekend!
Sarah
I love this cake with golden syrup! It is so simple and delicious! I made one for me and one for my sister, and she loved it so much.