| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 55 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 55 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 945 |
| Total Fat | 49 g |
| Saturated Fat | 28 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 2 g |
| Sugar | 88 g |
| Protein | 11 g |
| Cholesterol | 277 mg |
| Sodium | 118 mg |
| Serving Size | 1 of 10 servings |
| Calories | 945 |
| Total Fat | 49 g |
| Saturated Fat | 28 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 2 g |
| Sugar | 88 g |
| Protein | 11 g |
| Cholesterol | 277 mg |
| Sodium | 118 mg |
Reviews
Cake was tough and I watched overmixing. Recipe used too many eggs and too much sugar. Don’t recommend.
Tasteless. Lemon sauce is a curd and takes 30 to 45 minutes to make. Don’t waste your time on this recipe.
I haven’t made it because I’m confused about the egg situation. if I use them in the batter … what am I using in the icing? doesn’t anyone proof read these recipes? I very rarely make anything from this site because it’s always typed wrong.
Hope to make this cake one day but love a spice cake with maple icing!!!
This is probably the best Spice cake I have ever had.
Does anyone know if the lemon sauce will keep for a week in the frig? I want to remake the cake for thanksgiving and I will have plenty of lemon sauce left from making it today!
The cake was tender, as you said on the show I watched yesterday. I was disappointed with the spice level. I make a zucchini bread that has almost the same ingredients and it is very warm on the tongue spice, not hot. Just add 2 cups of zucchini and add a healing tsp of pumpkin pie spice and a cup of pineapple chunks. No cloves. Sometimes I add raisins and pecans. Everyone loves it!
Rich beautiful cake with awesome flavor. The addition of the lemon sauce was really nice & absolutely delicious
I found the cake to be very dense although tasty. The lemon sauce is fantastic!