• Preheat oven to 350° F. Spray the bottom of an 9x9 baking pan with cooking spray and line the bottom with parchment paper, spray the parchment paper with cooking spray.
• In a large bowl whisk together the dry ingredients.
• Whisk together the molasses and hot water until combined. Set aside.
• In the bowl of an electric mixer with the paddle attachment or with a handheld mixer, beat the butter for one minute on high speed. Add in the Greek yogurt and brown sugar and beat until well until combined, about 3 minutes. Scrape down the sides of the bowl as needed.
• Add in the egg and vanilla and beat until combined.
• With the mixer on low speed, add the dry ingredients in three additions alternating with the molasses mixture. Begin and end with the dry ingredients. Avoid over-mixing the batter.
• Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the cake completely on a wire cooling rack before frosting it.

Lemon Cream Cheese Frosting

• Add the cream cheese and butter to the bowl of an electric mixer with the paddle attachment or use a handheld mixer. Beat together until light and fluffy.
• Add in the remaining ingredients and beat until smooth. The frosting will be thinner because there is less butter than normal in it. For a thicker frosting you can refrigerate it for an hour, otherwise spread it evenly over the top of the gingerbread cake.
• Serve the cake immediately or refrigerate until ready to serve.