Ingredients 60 gm butter
2/3 cup caster sugar
1/2 tsp vanilla extract
1 cup self raising flour
1/3 cup milk
1/2 cup lemon curd (homemade is much better) http://recipeyum.com.au/eureka-lemon-curd/
1/2 tsp cinnamon
1/3 cup extra sugar
Preheat the oven to 170c, grease and line a 18cm springform or round cake tin.
Beat the butter,sugar and vanilla until smooth and creamy, add the egg and whip until light and fluffy.
Gently fold in the flour alternately with the milk in 2 batches, ensuring the last of the flour is added last.
Spoon into the tin and spread until flat. Add the curd onto the top of the cake batter and blend in. Do not mix it through, simply move the batter around the curd.
Spread until level and place in the oven. Cook for 40 - 45 minutes.
Add the extra sugar, cinnamon and the juice from the lemon into a saucepan, bring to the boil and reduce until it is syrupy, approx. 6 minutes.
When the cake is ready, pour the hot syrup over the top of the cake and swirl so it gets onto and around the cake. Turn off the oven and put the cake back in for 10 minutes.
Serve with extra lemon curd, whipped or pouring cream.