This recipe makes a golden syrup loaf cake that is delicious, moist and goes perfectly with some warm custard. Though it’s a cake its soft sponge like texture reminds me of a sweet pudding so it makes the perfect after dinner dessert.
Golden syrup is a thick syrup with the consistency and appearance of honey. It is very sweet and has a distinctive caramel like flavour. It is readily available in the UK in all supermarkets and it makes the perfect addition to many sweet desserts.
Golden syrup cake is made with golden syrup and melted butter. The melted butter along with the syrup gives the cake a sweet sponge like texture. It can be eaten cold or warm and can be served with custard for a yummy dessert.
This golden syrup loaf cake recipe is easy to prepare and is made using a 1lb loaf tin. I am a big fan of 1lb loaf tin recipes because I love that the cakes only last a day or two. I try to avoid having cake laying around for too long as unfortunately I’ll always be tempted. If you prefer baking larger loaf cakes then you can easily double this recipe and make it in a 2lb tin.
Ingredients for Golden Syrup Cake
For the full list of ingredients and measurements, scroll to the recipe card below.
- Butter – use unsalted or you can use salted then remove the salt from the recipe.
- Golden syrup - the vital ingredient for the recipe.
- Sugar - I use a combination of caster and soft light brown sugar for this recipe.
- Oil – use vegetable, rapeseed or canola oil.
- Egg – use a room temperature egg.
- Soured cream – or you can use natural yoghurt.
- Milk – I use whole milk but you can also use semi skimmed.
- Vanilla – use good quality vanilla extract or vanilla bean paste.
- Salt – I use fine sea salt.
- Flour - I use self raising flour which is plain or all-purpose flour with added baking powder.
How to Make Golden Syrup Cake
Start by preheating the oven to 170oC and lining a 1lb loaf tin with parchment paper.
Dissolve the golden syrup and sugar with the butter
Add the butter, golden syrup and both sugars to a saucepan and gently heat on low until the butter has melted and sugar has dissolved. Transfer the mixture into a heat resistant mixing bowl to cool for 10 minutes.
Prepare the batter
To the butter mixture, mix in the vegetable oil then mix in the egg, soured cream, milk and vanilla extract. Fold in the salt and flour and combine until smooth.
Bake
Transfer the batter to the baking tin and bake in the middle of the oven for 55 minutes. Once baked, allow to cool in the tin for 20 minutes before removing and transferring to a wire rack to completely cool. This cake can also be served warm.
Recipe Tips
- If you want to make this cake in a 2lb tin, you can double the recipe and also increase the baking time.
Storage
Store any leftover cake in an airtight container at room temperature for up to 5 day.
Nutrition
Nutrition based on 1 serving - Calories: 348kcal | Fat: 13.3g | Saturates: 5.4g | Carbs: 52.4g | Sugar: 33.0g | Fibre: 0.9g | Protein: 4.5g | Salt 0.65g
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Golden Syrup Cake (1lb Tin)
Ingredients
- 45g unsalted butter soft at room temperature
- 180ml golden syrup
- 40g caster sugar
- 40g soft brown sugar
- 35ml vegetable oil
- 1 medium egg room temperature
- 75ml soured cream room temperature
- 75ml milk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 200g self-raising flour
Instructions
- Preheat oven to gas mark 3/325oF/170oC/150oC fan and line a 1lb loaf tin with parchment paper. To a saucepan, add the butter, golden syrup, both sugars and gently heat on low until the butter has melted and sugar has dissolved.
- Pour the mixture into a heat resistant mixing bowl and allow to cool for 10 minutes. After 10 minutes, add in the vegetable oil and combine then mix in the egg followed by the sour cream, milk and vanilla extract.
- Add and fold in the salt and flour until silky and smooth then transfer the batter to the loaf tin.
- Bake in the middle of the oven for 55 minutes. Once baked, allow to cool in the tin for 20 minutes before removing and transferring to a wire rack to completely cool. If serving with custard then you can serve warm.
Jean Mcdonald says
Very good recipe. I finally got to use my small loaf tin.