Golden Syrup Cake
This golden syrup cake is super soft, moist, and incredibly delicious! It’s perfect for breakfast or dessert with a cup of tea or coffee.
Servings: 10 servings
Calories: 278kcal
Equipment
- Springform
- Measuring spoons
- Measuring cups
- Mixing bowl
- Saucepan
Ingredients
- 200 g Golden Syrup + 2 tablespoon to brush after cooling down
- 100 g Granulated Sugar
- 100 g Butter
- 200 g All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 150 ml Milk
- 1 large Egg, room temperature
- ½ teaspoon Lemon zest
- 2 tablespoon Shredded coconut
Instructions
- Preheat your oven to 170C / 340F. Grease an 18cm cake tin with butter or line with parchment paper.
- 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, baking soda, baking powder 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.
- In a small bowl, mix the remaining 2 tablespoons of golden syrup with 2 teaspoons of hot water and brush the cake while still warm with the mixture. Then sprinkle with shredded coconut, let it cool completely before taking it out of the tin.
Notes
This recipe goes well also in a 8-inch loaf tin.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 13mg | Potassium: 47mg | Fiber: 1g | Sugar: 27g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg