Grease and flour a bundt tray. You can also a 9 by 13-inch loaf pan.
Preheat oven to 175 C/ 350 degrees F.
Sift the maida, baking powder, baking soda, salt and cinnamon(if using). Set aside.
Take a large mixing bowl and whisk together sugar, brown sugar, oil, honey eggs and the zest. Since I did not use cinnamon powder I used ½ teaspoon vanilla essence.
Beat in the 1 cup of the flour mix. Add orange juice. Mix well till the flour incorporated. Repeat and finish with flour.
Transfer the flour to the mould.
Bake in the preheated oven for 50 to 60 minutes.
The best check is when the toothpick inserted in the centre comes out clean.
Cool in the mould for about 10 minutes.
Loosen the sides by running a butter knife by the sides and upturn on the cooling rack.
Allow the honey cake to cool fully before cutting.
Store in an airtight container for 4-5 days.
Notes
Brush some warm honey on the cake when it is warm if you feel like. This will give the honey cake a wet, sticky glaze. Cool and then cut and store.