Nutmeg Cake with Lemon Sauce

This Nutmeg Cake is a moist spice cake with brown sugar and sour cream. It has a fresh lemon sauce that drizzles on top.

I love finding new and unique ways to make cakes. My husband got me an old cookbook from 1981 for Christmas. He knows the way to my heart! It was a book full of unique cake recipes, one of them being this nutmeg cake with lemon sauce.

We’ll be talking all about how to make this special cake today. It tastes like the holidays in every bite!

lemon sauce on nutmeg cake

What you’ll love about this cake:

  • warm nutmeg flavor
  • sour cream to keep the cake tender
  • brown sugar for deep sweetness
  • soft chewy cake base is also the cake batter
  • crunchy pecan topping
  • sweet tangy lemon sauce

What does nutmeg taste like?

Nutmeg may be a spice you have in your cupboard that you don’t use often. But it may be in more of your baked goods than you realize! It’s rich, deep, warm but fresh. It’s nutty and has a hint of cloves. A little goes a long way so add it a bit at a time. You can always add more to taste.

How to Make Nutmeg Cake

You’ll bake this cake in a 9×9 baking pan.

  • In a medium bowl, combine the flour and sugar. Cut the butter into chunks, then add to the flour and sugar mixture. Use a pastry cutter to cut the butter in until the mixture resembles coarse crumbs.
  • Press half of this mixture into the prepared pan.
  • Add the baking soda and nutmeg to the remaining crumb mixture. Mix well. Mix in the egg and sour cream.
  • Spread this mixture over the crumb cake base.
  • Sprinkle with pecans.

Bake the cake in a 350º Fahrenheit for about 35 minutes.

Make the lemon sauce.

Lemon and nutmeg might seem like a strange combination, but it totally works. They both have fresh flavors. You’ll be surprised at how well they taste together!

I suggest using fresh lemons for this sauce rather than lemon concentrate.

  • Combine the sugar, cornstarch and salt in a saucepan. Mix well.
  • Stir in the water and lemon juice. Heat and stir over medium heat until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from the heat.
  • Stir in the lemon zest, mace and butter. Stir until the butter is melted.
pouring lemon sauce over cake

How to Serve This Cake

This cake is best served warm. You can add whipped cream or vanilla ice cream for an extra special treat.

Leave the cake plain if you’d like to serve it for breakfast or brunch. It’s delicious on its own.

nutmeg cake with whipped cream on a plate
nutmeg cake with whipped cream on a plate

Nutmeg Cake with Lemon Sauce

4.50 from 2 votes
This Nutmeg Cake is a moist spice cake with brown sugar and sour cream. It has a fresh lemon sauce that drizzles on top.
Servings 12
Prep Time 20 minutes
Cook Time 35 minutes

Ingredients
 

For the cake:

  • 2 cups sifted cake flour
  • 2 cups brown sugar
  • ½ cup butter cold
  • 1 teaspoon baking soda
  • ¾ teaspoon nutmeg
  • 1 large egg
  • 1 cup sour cream
  • ½ cup chopped pecans

For the lemon sauce:

  • ¾ cup sugar
  • 1 ½ tablespoons cornstarch
  • teaspoon salt
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of ground mace
  • 2 tablespoons butter

Instructions
 

Make the cake:

  • Preheat the oven to 350º Fahrenheit.
  • Spray a 9” square cake pan with cooking spray.
  • In a medium bowl, combine the flour and sugar.
  • Cut the butter into chunks, then add to the flour and sugar mixture. Use a pastry cutter to cut the butter in until the mixture resembles coarse crumbs.
  • Press half of this mixture into the prepared pan.
  • Add the baking soda and nutmeg to the remaining crumb mixture. Mix well.
  • Mix in the egg and sour cream.
  • Spread this mixture over the crumb cake base.
  • Sprinkle with pecans.
  • Bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Make the lemon sauce:

  • While the cake is baking, make the lemon sauce.
  • Combine the sugar, cornstarch and salt in a saucepan. Mix well.
  • Stir in the water and lemon juice. Heat and stir over medium heat until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from the heat.
  • Stir in the lemon zest, mace and butter. Stir until the butter is melted.
  • Serve the cake warm with lemon sauce over the top and a dollop of whipped cream.

Notes

Recipe Source The Good Cook: Cakes
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 427kcal | Carbohydrates: 67g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 232mg | Potassium: 122mg | Fiber: 1g | Sugar: 49g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 427
Keyword breakfast, easy christmas cake, holiday cake

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