Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan. Set aside.

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.

In a large bowl using a handheld mixer, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid over mixing. Batter will be thin. Whisk out any big lumps.

Pour batter into prepared loaf pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool a bit in the pan set on a wire rack.

Pour lemon glaze mixture over cake while cake is still warm. Spread the mixture around with a spatula to ensure even distribution.

Sprinkle the granulated sugar over the icing for the delicious crunch. Let cake cool completely before serving.

Slice and serve the gingerbread loaf!