Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and salt; set aside.

In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.

Beat in the eggs one at a time, then mix in the honey, orange zest, orange juice, and milk until just combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain; do not overmix.

Divide the batter evenly into the prepared muffin tin or pour into the cake pan. Bake for 20-25 minutes for muffins, or 25-30 minutes for a cake, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

If desired, whisk together the powdered sugar and orange juice in a small bowl until smooth for the glaze.

Drizzle the glaze over the cooled cakes before serving.