Golden Syrup Cake

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 golden syrup cake.

It is super soft, moist and incredibly delicious. Perfect for breakfast or tea-time snacks.

Golden Syrup Cake

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 LOVE to serve this cake warm or cold; it is delicious in both cases. I used to warm it a bit in the microwave (for about 10 seconds), then serve with a dollop of ice cream.

I also serve it with a cup of Oat Milk Hot Chocolate or Thyme Tea. It makes a lovely breakfast or dessert.

You'll Need

“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's a thick golden-coloured syrup which has a sweet taste. It is very popular in England! It is the key ingredient in this recipe that gives sweetness to this cake.

Egg: I use 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 The Recipe

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.

Storing And Freezing

I store this cake in an airtight container in the refrigerator for 4-5 days.

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

• Whipped cream
• Blackberry Simple Syrup
• Some Fresh Fruits
• Ice Cream
• Mango Compote
• Powdered Sugar

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