Preheat the oven to 180C/350F/gas mark 4
Use a 30 x 22.5cm/12 x 9 inch baking tin.
Cream together the butter and sugar until light and fluffy. Add the sour cream and beat until smooth. Sift together the flour, cinnamon and salt and fold into the mixture. Add milk. Now fold in the chopped walnuts. Grease and flour the baking tin and spoon in the mixture. Smooth over the surface with the back of a spoon. Place in the oven and bake for 30-40 minutes or until cooked. Syrup. Place the sugar, cinnamon stick, lemon juice and 450ml (3/4 pint) water in a small saucepan and bring to the boil. Lower the heat and simmer for 10 minutes. Discard the cinnamon stick, and set aside to cool. When the cake is cooked remove from the oven. Pour the cool syrup evenly over the surface and leave in the tin until cold. Cut into squares or diamond-shaped pieces and serve with cream.
