Spiced cake with lemon sauce

Ingredients:

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

Preparation:

1. Preheat oven to 350°F (175°C). Spray the inside of a cake pan with cooking spray.
2. 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.
3. 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!
4. 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.
5. 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.
6. Serve the cake warm or at room temperature, drizzled with lemon sauce.