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Gingerbread Cake

['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', 'An 8" square metal cake pan']

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.
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.
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

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