Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
• 1/2 cup (packed) light brown sugar
• 1/2 cup mild-flavored (light) molasses
• 1 large egg, beaten to blend
• 2 teaspoons grated peeled ginger
• 1 cup chilled heavy cream
• 1 tablespoon powdered sugar
• 1/4 cup store-bought lemon curd
• Finely grated lemon zest
• Special equipment: An 8" square metal cake pan

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Instructions

1. Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
2. Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
3. For topping: Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.
4. Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.