| 1 | Preheat oven to 350°F. |
| 2 | Beat the yolks and ?cup sugar together in a mixing bowl and slowly add ?cup flour. |
| 3 | Meanwhile, place the milk in a small pot and bring to the brink of boiling. |
| 4 | Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. |
| 5 | Place over medium heat and cook, stirring constantly, until the mixture thickens. |
| 6 | Remove from the heat and mix in the lemon peel. |
| 7 | Scrape into a plastic container, cover and place in the refrigerator to chill. |
| 8 | Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. |
| 9 | Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. |
| 10 | Add the sour cream and mix until incorporated. |
| 11 | Add vanilla, nutmeg, baking soda and salt. |
| 12 | Decrease the speed to medium, add remaining flour and mix an additional minute. |
| 13 | Scrape the batter into a 1-quart round or rectangular cake pan, leaving ?inch space at the top. |
| 14 | Place on the middle rack of the oven for 50-to-60 minutes. |
| 15 | The cake is done when the surface cracks and a toothpick inserted into the center comes out clean. |
| 16 | Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. |
| 17 | When the cake is completely cool, slice it into 6 layers. |
| 18 | Place the first layer on a cake platter and sprinkle with some of the rum. |
| 19 | Cover the layer with some of the custard mixture. |
| 20 | Place the second layer on top of the custard, sprinkle with rum and cover with more custard. |
| 21 | Continue until the cake is assembled. |
| 22 | Lightly spread the custard all over the surface of the cake. |
| 23 | Refrigerate for 2 hours before serving. |
| 24 | Michael roberts - prodigy guest chefs cookbook |
