Place the chopped pitted dates in a small bowl. Stir in the hot water and 1/4 teaspoon baking soda, then let sit 10 minutes until the dates soften and the mixture is syrupy. Stir to mash slightly; set aside to cool to warm.

Combine dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 3/4 cup granulated sugar, 1.5 teaspoons baking powder, and 1/2 teaspoon salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the 2 large eggs lightly, then whisk in 6 tablespoons melted butter, 1/2 cup whole milk, and 1 teaspoon vanilla extract until smooth.

Bring batter together

Make a well in the dry ingredients, pour in the wet mixture and gently fold with a spatula until mostly combined. Fold in the softened date mixture (including any liquid) and 1/2 cup chopped nuts and 1 teaspoon lemon zest if using. Stir just until evenly distributed — do not overmix.

Bake

Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter). Rotate the pan halfway through baking for even browning.

Cool

Remove the cake from the oven and allow to cool in the pan 10 minutes. Run a knife around the edges, invert onto a wire rack, remove parchment, then right-side-up and cool completely (about 30–40 minutes) before serving or glazing.

Optional Quick Caramel Drizzle

While the cake cools, make the quick caramel: In a small saucepan over medium heat melt 1 tablespoon butter with 1/4 cup light brown sugar, stirring until the sugar dissolves. Carefully stir in 2 tablespoons heavy cream and a pinch of salt. Bring to a gentle simmer for 1 minute, then remove from heat and let cool slightly to thicken.

Drizzle the warm caramel over slices of the cooled date cake just before serving.