Preheat oven to 180c.

Ensure butter and egg are at room temperature for optimal creaming.

Sift flour to remove lumps and ensure a light texture.

Cream together butter, sugar, egg, and vanilla until the mixture is light and creamy.

Gently stir in the sifted flour and milk, mixing lightly until smooth.

Spread the batter evenly into a well-greased 20cm sandwich tin.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Once cooked, turn the teacake onto a wire rack to cool slightly.

While still warm, brush the top with extra melted butter.

Sprinkle the melted butter with a mixture of extra sugar and cinnamon.