Lemon Buttermilk Cake with Lemon Curd Sauce

1 cup butter, softened

2 1/3 cups sugar, divided

3 eggs

½ tsp baking soda

½ tsp salt

1 cup buttermilk

1 ½ T grated lemon rind

½ cup plus 3 T fresh lemon juice, divided

3 T fine, dry breadcrumbs (store-bought)

Powdered sugar (optional)

Lemon Curd Sauce

Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Combine flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in rind and 3 T juice.

Pour into buttered 12-cup Bundt pan coated with breadcrumbs. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and place on wire rack.

Combine remaining 1/3 cup sugar and ½ cup lemon juice in a saucepan; cook over medium-low heat until sugar dissolves, stirring often. Prick cake at 1-inch intervals with a long wooden skewer or cake tester. Spoon juice mixture over top of warm cake; cool completely on wire rack. Dust with powdered sugar, if desired. Serve with Lemon Curd Sauce. Yield: 1 (10-inch) cake.

Lemon Curd Sauce

2 cups sugar

6 large eggs, lightly beaten

¼ cup grated lemon rind

¾ cup fresh lemon juice

¾ cup butter, softened

Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce heat to medium; cook, stirring constantly until mixture coats a spoon. Cool slightly. Add butter, 1 T at a time, whisking until blended. Serve immediately, or cover and chill until ready to serve. Yield: 4 cups.