Lemon Teacake with Lemon Syrup

Ingredients

60g butter
1/2 teaspoon vanilla essence
1/2 cup castor sugar
1 egg
180g (just over 1 cup) SR flour
1/3 cup milk
juice of 1 lemon (approx. 2 - 3 tablespoons)
zest of 1 lemon

Syrup
1/4 cup lemon juice
zest of 1 lemon
1/4 cup castor sugar

Method

1. Preheat the oven to 180 deg cel. 
2. Grease a 20 cm round cake pan, cover base with baking paper (place the cake pan on top of the baking paper, draw the base and cut it out). Grease the paper in the pan.
3. Place butter and essence in a bowl and beat on medium speed with electric beaters until light and creamy.
4. Gradually add sugar and beat until soft and creamy.
5. Add egg, lemon juice and lemon zest and beat.
6. Stir in half the flour and half the milk and combine (don't beat).
7. Stir in the rest of the flour and milk and beat with wooden spoon until combined.
8. Place the mixture into the prepared pan and cook until brown and away from the sides (around 20 minutes).
9. Cool for 2-3 minutes then turn onto cooling rack. 

While the cake is cooling, make the syrup.

1. Place the lemon juice and sugar in a saucepan on the stove on medium high.
2. Stir with a wooden spoon until boiled and the syrup will thicken.
3. Take off the heat and put lemon zest into saucepan.
4. Place cake on cooling rack and brush all of the syrup over the cake.
5. Serve slightly warm (this is a personal preference of mine but perhaps I just don't want to leave it any longer because it smells so good).