Prepare the oven and tin – Preheat the oven to 180°C (350°F) and grease an 8-inch cake tin. Line the base with baking parchment.

Cream butter and sugar – Beat the butter and caster sugar until pale and fluffy. This step adds air to the batter.

Add eggs gradually – Mix in the eggs one at a time, beating well after each addition.

Stir in golden syrup – Add the golden syrup and vanilla extract to the mixture and combine gently.

Combine dry ingredients – In a separate bowl, sift together self-raising flour and baking powder.

Fold the batter – Gradually fold the flour mixture into the wet ingredients. Add milk to loosen the batter slightly.

Transfer to the tin – Pour the batter into the prepared cake tin and smooth the top.

Bake the cake – Bake for 30–35 minutes until golden and a skewer inserted into the center comes out clean.

Add syrup glaze – Brush warm golden syrup over the cake while it is still slightly warm.

Cool before serving – Allow the cake to cool completely on a rack before slicing.