Step 1

For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.

Step 2

Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the cake warm or room temperature with the lemon sauce.