Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) ground cloves
  • ¾ cup (255g) honey
  • ½ cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 cup (240ml) full-fat buttermilk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (42g) honey
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) warm water

Instructions:

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch Bundt pan or round cake pan thoroughly with butter and a light dusting of flour.
  2. Whisk the all-purpose flour, baking soda, salt, cinnamon, and ground cloves in a large bowl until no clumps remain.
  3. In a separate bowl, beat the eggs and honey until frothy, then stir in the melted butter, buttermilk, and vanilla extract.
  4. Gradually fold the wet ingredients into the dry ingredients using a spatula. Mix only until just combined; stop as soon as the flour streaks disappear.
  5. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire cooling rack.
  7. Whisk together powdered sugar, 2 tablespoons of honey, lemon juice, and warm water until smooth.
  8. Drizzle the glaze over the top of the slightly warm cake, allowing it to drip down the sides.