• Pre-heat the oven to 350°F. Generously butter the sides and bottom of the bundt pan Or, line the bottom of a bread pan with parchment paper leaving extra paper hanging on two sides for easy removal of the cake .

Cake

• Whisk and sift the flour, baking powder, baking soda and salt in a medium mixing bowl.
• Combine milk and lemon juice in a separate bowl
• In a stand mixer, beat the butter, sugar, and zest at a medium-high speed until light and fluffy for about 5 minutes. Beat in the eggs one at a time scraping the bottom and sides of the mixing bowl after each addition. Add the vanilla and beat just to incorporate.
• Add the flour mixture in three addition alternating with the milk mixture in two addition at a low speed until the batter is smooth. Scrape the bottom and sides of the bowl in between the mixing.
• Transfer the batter into the pan, smooth the top and then bake for 45 minutes or until the tester comes out clean.

Spiced orange Syrup

• While the cake is baking make the syrup.
• In a small saucepan, add the orange juice, sugar, cinnamon, cardamons, and cloves. Bring to a boil and then let it simmer for a few minutes until the sugar melts. Remove the pan from the heat and let the spices infuse with the syrup while waiting for the cake to finish baking. Discard the spices.

Assembly

• Let the cake cool in the pan for 10 minutes before inverting to a serving dish (this is if you're using a bundt cake pan). Immediately while the cake is warm, brush the syrup into the cake until all the syrup is used.

  If using a bread pan, pour the syrup directly into the cake and let it cool in the pan. When it is cool, lift the cake using the hanging parchment paper and transfer it to a serving dish.

  Or, invert the cake and follow the same procedure when using a bundt cake pan.