Gingerbread Pound Cake

Preheat the oven to 325 degrees F (165 degrees C). Generously grease and flour a 12-cup fluted tube pan (such as Bundt).

Beat 1 cup butter in a bowl with an electric mixer on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears; batter may look a bit curdled.

Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add flour mixture to butter mixture alternating with molasses mixture, beginning and ending with flour mixture, mixing on low speed until each addition is just blended. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.

While cake cools, combine water, 1/2 cup white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, 1 tablespoon butter, and lemon zest; cook until warmed through.

Sprinkle cooled cake with confectioners' sugar; serve with lemon sauce.