1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk (or non-dairy milk)
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
¼ tsp salt
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and cardamom until well combined.
In a separate bowl, cream the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, blending well after each addition. Pour in the milk and mix until combined.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Take care not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
Place the cake in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Mix powdered sugar with a small amount of milk and add a dash of cinnamon for the glaze. Drizzle over the cooled cake.
