Preheat your oven to 350°F and prepare a 9x9 baking pan by lightly greasing it and lining with parchment paper.

Whisk together the dry ingredients in a large bowl: flour, ground ginger, ground cinnamon, ground cloves, baking soda, and kosher salt.

Combine boiling water and molasses in a separate bowl, then whisk together until fully blended.

Beat the softened unsalted butter in a mixing bowl for 2-3 minutes until creamy and light. Add brown sugar and Greek yogurt, beating until smooth.

Incorporate the egg and vanilla extract into the butter mixture, mixing until fully combined.

Mix in the dry ingredients gradually, alternating with the molasses mixture.

Pour the batter into the prepared pan, smoothing out the top, and bake for 30-35 minutes.

Cool the cake completely in the pan before frosting.

Beat together the low-fat cream cheese and unsalted butter until fluffy.

Gradually add lemon zest, lemon juice, and powdered sugar, mixing until smooth.

Spread the lemon cream cheese frosting over your cooled gingerbread cake.