Ingredients:

  • ¾ cup (170g) unsalted butter, softened, plus extra for greasing
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 cup (240ml) strong brewed coffee, cooled
  • ¾ cup (240g) honey
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 ½ cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • Optional: Powdered sugar, for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper if desired.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Gradually add the cooled coffee, honey, oil, vanilla extract, and lemon juice, mixing until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared springform pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before releasing the springform. Transfer the cake to a wire rack to cool completely.
  9. Dust with powdered sugar before serving, if desired.