Using the whisk hook cream butter and cream cheese on high until fluffy.(4 to 5 minutes )
Once mixture is fluffy add an egg and whisk for a minute before adding the other egg and whisking for another minute.
Add the sugar and continue to whisk until the batter is smooth. (whisk about 4 minutes more).

While the mixture is whisking away, add the flour, baking powder, salt, baking spices, ginger and lemon zest in a bowl and combine....( set aside until mixture is ready).
Once the batter is smooth, remove the whisk hook and replace with mixing paddle.
incorporate the flour in the mixture and gently fold to properly combine (use speed level one).
Once flour is combined, scrape batter into a greased or non stick baking pan, gently tap the cake pan on the counter to reduce air bubbles and to make sure the cake is level.

Place in a cold oven on the middle rack and turn the oven to 325 degrees.
Bake for an hour, then turn the heat off (DO NOT OPEN THE OVEN DOOR)
LET CAKE STAY IN OVEN FOR ATLEAST 10 MINUTES BEFORE REMOVING.
Once removed from oven ,let rest for another 10 minutes before carefully removing from container.....
This cake is great on its own or add a glaze or your choice.