2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground mace

1/4 teaspoon freshly ground pepper

Pinch of ground cloves

4 large eggs, room temperature, lightly beaten

1/3 cup sour cream, room temperature

1/3 cup unsulfured molasses (I used my new sorghum)

3 tablespoons finely grated fresh ginger

1 tablespoon finely grated lemon zest (from 1 to 2 lemons)

1 teaspoon pure vanilla extract

2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans

1 1/3 cups packed light-brown sugar

Cream Cheese Frosting

Brown-Sugar Glaze

Directions

1. Preheat oven to 350. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
2. Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
3. Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
4. Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
5. Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

CREAM CHEESE FROSTING

12 ounces cream cheese, room temperature

1 stick (8 tablespoons) unsalted butter, room temperature

1/4 cup sour cream

1/2 cup confectioners' sugar, sifted

1/8 teaspoon salt

Directions

Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.

BROWN SUGAR GLAZE

6 tablespoons unsalted butter

1/2 cup packed light-brown sugar

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon salt