### Instructions:
1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
3. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
4. **Add Molasses and Eggs:** Beat in the molasses until well combined. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
5. **Alternate Dry and Wet:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined – be careful not to overmix.
6. **Bake:** Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. **Cool:** Let the loaf cake cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
8. **Prepare Glaze (Optional):** While the cake cools, whisk together the powdered sugar, milk/orange juice, and vanilla extract in a small bowl until smooth. Adjust liquid to reach desired consistency.
9. **Glaze and Serve:** Once the cake is completely cool, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
### Short Tips:
* **Don’t overmix the batter:** Overmixing can lead to a tough loaf cake. Mix until just combined.
* **For a richer flavor:** Use dark molasses for a more intense gingerbread taste.
* **Buttermilk substitute:** If you don’t have buttermilk, you can easily make your own by adding ½ teaspoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.
* **Spice it up:** Feel free to adjust the spices to your preference. A pinch of black pepper can add an unexpected depth of flavor.
* **Storage:** Store the Gingerbread Loaf Cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
