Some people might not find pound cake to be especially appealing but it is one of my favorite types of cake. I crave anything dense and buttery! Maybe one complaint would be that most pound cakes are on the bland side. This cake solves that problem by including Lyle’s Golden Syrup in the recipe. The syrup turns the cake golden in color and taste and makes the cake very soft and dense at the same time.
I reduced the sugar quite a bit from the original recipe (I have to offer my apologies; I had copied the recipe onto a card and don’t remember where I first saw it). Because I bake at high altitude I knew that the recipe included too much sugar and that the cake would fall. With the new ratios of sugar, butter and flour it bakes up into a perfect loaf every time. And with less sugar in the recipe the flavor of the syrup can shine! The cake turns out less sweet and more caramel like. I hate cakes that are too sweet anyway!
The can of Lyle’s Golden Syrup is something more common in British kitchens and will probably be a special purchase for most people. I recommend making the investment! You can get it on Amazon or some specialty food stores carry it.
If you do decide to buy a can of Lyle’s Golden Syrup be sure and make these cookies!
Golden Syrup Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 7 tablespoons Unsalted Butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup Lyle's Golden Syrup
- 1 egg
- 1/2 cup whole milk
Instructions
- Preheat the oven to 350 degrees. Lightly butter an 8 by 4 inch loaf pan, line the pan with baking parchment and lightly butter the paper.
- In a small bowl whisk together the flour, baking powder and salt.
- In another bowl beat the butter until light. Add the sugars one at a time, beating well after each addition. Beat in the Lyle's Golden Syrup. Add the egg, and continue beating until the mixture is light and fluffy.
- Stir in half of the flour, followed by the milk and then the remaining flour.
- Pour the batter into the prepared pan and bake for about 40 minutes until golden in color and the cake springs back when touched lightly. Cool completely on a cooling rack before slicing.
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