Spiced cake with lemon sauce

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 8 - 10

Cinnamon, cloves, nutmeg, and brown sugar imbue this cake with a magical sweet-spicy flavor and aroma. The cake is tender and fluffy, perfect for a Christmas treat. To make it, you'll need a round pan with a hole in the center to ensure even baking on all sides. The bright lemon sauce perfectly complements the spicy flavor with its citrusy tartness. Drizzle the sauce over the warm cake, and set the leftovers aside for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spicy cake

220 g unsalted butter, softened
2 cups granulated sugar
0.5 cup light brown sugar
3 cups premium flour
1/4 teaspoon of baking soda
1 and 1/4 teaspoons cinnamon
1 teaspoon cloves
0.5 tsp. nutmeg
6 large eggs, room temperature
1 cup sour cream
Special equipment: a 25 cm diameter cake pan with a hole in the center

Lemon sauce

3 large eggs
2 cups granulated sugar
Juice of 3 lemons
Grated zest of 1 lemon
220 g unsalted butter, cut into cubes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cupcake, premium flour, brown sugar, eggs, sour cream, lemon zest, nutmeg, carnation, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray the inside of a cake pan with cooking spray.
Spicy cake:

Using a mixer on medium speed, beat the butter with the white and brown sugars until light and fluffy.

Sift together flour, baking soda, cinnamon, cloves and nutmeg.

Add the eggs to the butter, one at a time, beating after each addition.

Add the sour cream, alternating it with the flour mixture, beginning and ending with the flour, and whisking until the flour is no longer visible. Do not over-beat!
Pour the batter into the prepared pan; tap the pan on the counter to remove any air bubbles. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan for 5-10 minutes, then turn the cake out onto a wire rack while still hot.
Lemon sauce:

Meanwhile, beat the eggs and granulated sugar in a double boiler over medium heat. Add the lemon juice, zest, and butter. Cook, whisking frequently, until the sauce thickens, about 30 minutes.
Serve the cake warm or at room temperature, drizzled with lemon sauce.