Halved version for 6" round tin - use 55-60g sugar when creaming (I used 60g), use 50g butter instead, included a 1/8 tsp baking soda, top up syrup with warm milk to get 1/2 cup. Cream butter & sugar till fluffy, add buttermilk gradually, fold in flour using spoon, whisk in warm syrup just to combine. Bake for 40 mins at 165C, preheat at 180C. Cover with aluminium foil last 15mins. Cake rose from 2.3cm to 4.3cm.