Cake

1. Grease and flour a bundt cake pan or tube cake pan. Heat oven to 325°.
2. whisk flour, salt , and baking soda, cinnamon, cloves, and ginger together in a bowl and set aside.
3. in a stand mixer or using a hand mixer, beat sugars with eggs on medium speed until light and fluffy.
4. add eggs one at a time beating well in between each addition. add vanilla and mix until incorporated.
5. add flour mixture and sour cream to the sugar mixture alternating between the two and starting and ending with flour. mix on slow and mix just until incorporated. make sure to not over mix or else your cake will lost it’s nice tenderness.
6. bake for 1hr 20min or until cake tester comes out clean. rotate cake every 20 minutes or so in oven to ensure even cooking. remove from oven and allow to cool for 20-30 minutes in pan before removing.

Streusel

1. In a bowl, combine the brown sugar with the flour, almonds, oats, cinnamon and salt. Add the butter and with a pastry cutter or your hands, cut or rub the butter into the mixture evenly. Refrigerate the streusel.

Lemon Curd Glaze

1. using a micro-plane, remove the zest of 3 lemons, being careful to avoid the white pith. pulse the sugar and lemon zest in a food processor until well blended.
2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
3. Pour the mixture into a 2 quart saucepan and cook over low heat until almost thickened (about 8 minutes), stirring constantly. at 170 degrees the curd will thicken. i took it off at about 140 degrees where it was still runny and would create a nice glaze for the cake. serve warm or refrigerate and keep for further use.