Cream Cheese Swirled Chai Gingerbread Cake.

Preheat the oven to 350 degrees F. Grease a 10-cup Bundt® pan with butter, making sure to get into all the nooks and crannies.To make the cake, in the bowl of a stand mixer, beat together the butter, brownsugar, and vanilla until fluffy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Add the molasses, beating until smooth. Add the flour, baking powder, baking soda, ginger, cinnamon, cardamom, allspice, nutmeg, salt, and pepper. Mix on low speed until just combined, making sure the batter is completely mixed.Slowly add in the milk. Beat until smooth and creamy, about 1 minute. Be careful not to overbeat the batter.Spoon half the cake batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15 minutes and then invert the cake onto a plate.To make the glaze, in a medium bowl, mix together the melted butter, powdered sugar, lemon zest, lemon juice, vanilla, and milk until smooth. If needed, thin the glaze with additional milk.Drizzle the glaze evenly over the cake and let set 10 minutes. Serve at slightly warm or room temperature.