A classic recipe, this beautifully simple cinnamon tea cake is wonderfully light, fluffy and sweet, perfect to enjoy with a cup of tea as an afternoon treat.
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Preheat oven to 180°C (160°C fan-forced).
Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
Spread mixture into well-greased 20cm sandwich tin and bake for 15-20 minutes.
Turn onto wire rack. Combine extra sugar with cinnamon and sprinkle over cake. Serve warm with butter.