Spice Cake with Lemon Sauce
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 945
- Total Fat
- 49
- Saturated Fat
- 28
- Carbohydrates
- 120
- Dietary Fiber
- 2
- Sugar
- 88
- Protein
- 11
- Cholesterol
- 277
- Sodium
- 118
- Total: 1 hr 55 min
- Active: 55 min
Ingredients
Spice Cake:
Cooking spray
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
1/2 cup light brown sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
6 large eggs, at room temperature
1 cup sour cream
Lemon Sauce:
3 large eggs
2 cups granulated sugar
Juice of 3 lemons
Grated zest of 1 lemon
2 sticks (1 cup) unsalted butter, cut into cubes
Directions
Special equipment:
a 10-inch Bundt pan- For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
- Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
- Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
- Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
- Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
- For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
- Serve the cake warm or room temperature with the lemon sauce.