Golden Syrup Loaf Cake


A gorgeous soft squishy golden syrup cake and as a bonus it’s egg-free – perfect for those with allergies or for when you want to bake but are all out of eggs. It might be an impossible task but if you can save the eating till a day after baking the crust goes soft and squidgy too.

Prep 15 minutes
Bake 40 minutes
Oven 160°C (fan)/180°C/350°F/Gas Mark 4



  • 75 g ( oz) butter
  • 50 g ( oz) caster (superfine) sugar
  • 150 g ( oz) golden (corn) syrup
  • 100 ml ( fl oz) boiling water
  • 200 g (7 oz) plain (all-purpose) flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda


  • 900 g (2 lb) loaf tin (pan), 18.5 × 11.5cm (7 × 4½in)
  • Medium pan


  1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line the tin with baking paper. Place the flour, bicarbonate of soda and baking powder in a large bowl. Use a whisk to lightly mix them together – distributing the raising agents evenly.

  2. Weigh out the butter, sugar, syrup and boiling water and place them all in a medium sized pan. Heat over a gentle heat stirring occasionally until the butter and sugar have both melted and the mixture is evenly combined.

  3. Remove from the heat and pour over the flour and raising agents.

  4. Whisk together, working out the lumps until it’s all nice and even.

  5. Pour into the prepared tin, pop it in the oven and set the timer!

  6. Once baked allow it to cool in the tin a little before carefully lifting out using the lining paper and set onto a wire rack to cool completely. Serve.