Golden Syrup Loaf Cake (Print)

Rich, tender loaf with deep caramel flavors from golden syrup, ideal for tea time or treats.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups plain flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 teaspoon ground ginger (optional)

→ Wet Ingredients

05 - 1/2 cup plus 2 tablespoons unsalted butter, softened
06 - 1/3 cup light brown sugar
07 - 2/3 cup golden syrup
08 - 2 tablespoons treacle or molasses (optional)
09 - 2 large eggs
10 - 1/2 cup whole milk

# How to Make:

01 - Preheat oven to 320°F. Line a 2 lb loaf pan with parchment paper.
02 - In a bowl, whisk together flour, baking powder, salt, and ginger if using.
03 - Beat butter and brown sugar until light and fluffy.
04 - Gently heat golden syrup and optional treacle until pourable but not hot.
05 - Beat the warmed syrup into the butter mixture until combined.
06 - Add eggs one at a time, beating thoroughly after each addition.
07 - Fold in dry ingredients alternately with milk, beginning and ending with dry ingredients; mix until just incorporated.
08 - Transfer batter to prepared pan and smooth the surface.
09 - Bake 45 to 55 minutes, or until a skewer inserted in center comes out clean.
10 - Allow to cool in pan for 10 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • It tastes better the next day, which means you can bake it ahead and actually relax.
  • The crumb stays moist for days without any fancy tricks or syrups brushed on top.
  • It uses pantry staples and comes together in one bowl with no mixer drama.
02 -
  • Dont skip warming the syrup, cold syrup will seize your butter and ruin the texture.
  • This cake tastes significantly better on day two, wrap it tight and let the flavors settle overnight.
  • If the top browns too fast, tent it loosely with foil halfway through baking.
03 -
  • Weigh your flour instead of scooping, it makes a real difference in texture and rise.
  • If the batter looks slightly separated after adding the syrup, keep beating, it will come together.
  • Slice with a serrated knife using a gentle sawing motion to avoid squashing the tender crumb.

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