Golden Syrup Loaf


An easy cake loaf that is as sticky sweet and delicious in every slice! No fanciness just good old-fashioned golden soup sponge! Yummy for those cold winter days, of course accompanied by a brew.

My husband looooves this cake! Although watch out, with a crisp sticky crust sometimes the top can go missing!


  • 100g Butter
  • 50g Caster Sugar
  • 50g Brown Sugar
  • 200g Golden Syrup and a squeeze more for topping
  • 200g Self-raising Flour
  • 1 Egg
  • 150ml Milk


Get all your ingredients together and pre-heat the oven to 150 degrees.


Firstly weigh out both sugars, golden syrup and butter into a saucepan. Over a low heat melt until everything has mixed together into a nice syrup- a bit like you would do when making gingerbread men. Set this aside to cool.

Next beat your egg and milk together, then weigh out and sift your flour.

Next step is to just combine everything together! Told you it was simple! make sure your syrup mix is cool before you mix it together or you will end up with a scrambled egg cake. Beat it together to get a smooth mixture.

Grease and line a loaf tin- I used a 2lb tin, greased it with fry light as its so easy to spray on and just lined the bottom as I have never had any issues with the cake sticking.

Pour the mixture in the tin and spread out evenly.

Put in the oven and relax for 50 minutes to 1 hour- I normally check at around 50 minutes as you don’t want a burnt cake after all that work. When its cooked it should be golden brown in colour, bounce back and a skewer should come out clean.

Once your cake is cooked, remove from the oven and leave in the tin. Give it five minutes to cool so you don’t burn yourself and then poke holes in the entire cake using a skewer- exactly as you would for a lemon drizzle. Once covered in holes get a good couple of tablespoons of golden syrup and put it all over the top of the cake so it soaks in.

Leave the cake to completely cool before turning it out and slicing! Enjoy fresh or it can be stored in an air tight container for up to a week- the longer you leave it the more the golden syrup soaks in! YUM!






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