Preheat oven to 350 degrees. Cream 2 sticks room temperature butter and ¾ c dark brown sugar in large glass bowl for about 3 minutes using an electric hand mixer or stand mixer.
Crack one egg into butter/sugar mixture. Beat until well combined, then add next egg. Repeat until all 4 eggs are combined into mixture.
Add ¼ c molasses, ¼ c plain Greek yogurt to mixture. Beat until incorporated.
Mix dry ingredients in separate medium sized bowl (½ teaspoon salt, ½ teaspoon baking powder, and 2 T gingerbread spice mix). Slowly pour dry ingredients into wet ingredients, while continuing to mix.
Grease a loaf pan, pour cake batter into loaf pan, then tap pan against the counter to remove air bubbles. Bake for 50-60 minutes.
When the timer rings, pull pan out of the oven and slide, and then remove a toothpick into the center of the cake. If the toothpick is clean after removing it, the cake is done, if cake batter is on toothpick, return to oven and bake another couple minutes, or until the toothpick comes out clean.
Remove cake from oven and flip cake mold on top of a cooling rack. Slice cake when it's cooled and top with fresh whipped cream and orange zest.