Liberally spray or brush the sides and center flute of a 10- inch bundt pan with oil. Set aside.
Preheat oven to 350F with rack in the middle.
In a large bowl, sift the flour, baking powder, soda, salt and all the spice powders together.
In another large bowl, add yogurt and crack the eggs and beat them lightly. Measure oil first, add and whisk to combine. Without wiping, use the same cup in which you measured oil to measure the honey. Add to the wet ingredinets. Add the zest(if using), whisk everything to combine to smooth.
Make a well in the center of the flour mixture and add the entire honey mixture, stir and fold gently with a spatula to mix everything, don't over mix. Its okay if you see some lumps.
Pour the batter into the bundt pan (it is a slightly runny batter so it will level itself else use a spatula to level).
Bake in oven until a skewer comes out clean 50- 55 minutes.
Take the cake pan out of the oven and place on the counter and let the cake cool for 25 minutes in the pan. You will notice it will pull out from the sides of the pan.
Loosen the cake from the pan using a thin spatula or a butter knife and invert on a cooling rack to completely cool down.
Drizzle glaze (if using) once completely cooled. Slice and serve.
Store leftovers covered on the kitchen counter during winter months for 2 days. Else store refrigerated. This cake can be sliced and frozen for 1 month as well.