Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a large mixing bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices.
In another bowl, whisk together the eggs, granulated sugar, and melted butter until smooth and slightly frothy.
Gradually add the buttermilk to the wet mixture while continuing to whisk until well combined.
Fold the dry ingredients into the wet mixture gently, just until no streaks remain. The batter should be smooth and pourable.
Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake will be golden and slightly domed on top.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese with powdered sugar and lemon juice until smooth and creamy.
Spread the tangy cream cheese frosting evenly over the cooled cake to create a luscious top layer.
Slice and serve the spice autumn cake with frosting, revealing its moist crumb and aromatic filling, perfect for cozy fall afternoons.
