There’s nothing like a slice of Mom’s Spice Cake. Whether you rise and shine with a craving for something sweet or need something light and delightful after dinner, a bite of this moist cake, filled with rich hints of cinnamon and nutmeg, will have you smiling ear to ear. The buttery lemon sauce drizzled on top is sure to make this moment that much sweeter. So, slow down and take it all in, because Mom’s Spice Cake is meant to be savored!
Ingredients
For the spice cake:
- 2 sticks 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 ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 6 large eggs, room temperature
- 1 cup sour cream
For the lemon sauce:
- 3 large eggs
- 2 cups granulated sugar
- juice of 3 lemons, plus 1 lemon, zested
- 2 sticks unsalted butter, cut into cubes
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat the inside of a 10-inch Bundt™ pan with cooking spray.
Step 3 –Cream 2 sticks of the butter, 2 cups of the granulated sugar, and the brown sugar with an electric mixer on medium speed until light and fluffy.
Step 4 –In a bowl, sift the flour, the baking soda, the cinnamon, the cloves, and the nutmeg together.
Step 5 –Add the 6 eggs to the butter mixture, one at a time, and beat after each addition.
Step 6 –Alternate adding the flour mixture and the sour cream to the butter mixture, beginning and ending with the flour, and beat until no flour is visible. Be careful not to overbeat.
Step 7 –Pour the batter into the prepared pan, then tap it on the counter to remove any air pockets.
Step 8 –Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Step 9 –Let the cake cool slightly in the pan, about 5-10 minutes.
Step 10 –Turn the cake out onto a rack while still warm.
Step 11 –Whisk the remaining eggs and the remaining granulated sugar into the top of a double boiler over medium heat.
Step 12 –Stir the lemon juice, the lemon zest, and the remaining butter into the sugar mixture and cook, while whisking frequently, until the sauce thickens, about 30 minutes.
Step 13 –Drizzle the cake with the lemon sauce.
Step 14 –Serve.
