Preheat the oven to 350 F. Spray two 8 1/2-by-4 1/2-by-2 3/4-inch loaf pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment.
Place the flour in a medium bowl. Sift in the baking soda, ginger, cinnamon and cloves. Add the salt and whisk together. Place the brown sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to break up any lumps. Add the molasses and mix for about 1 minute or until smooth. With the mixer running, add the oil in a slow, steady stream and continue to mix for about 1 1/2 minutes, until completely combined.
Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs and mix for 1 minute or until the mixture is smooth. Scrape down the sides and bottom of the bowl. Add the dry mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each. With the mixer running, add the water 60 grams (1/4 cup) at a time, incorporating each addition before adding the next. Scrape down the bowl again. Fold in the lemon zest.
Divide the batter between the two pans. Bake for 1 hour or until a skewer inserted in the center comes out clean. Set the pans on a cooling rack and cool for 10 minutes. Turn the cakes out onto the rack, remove the pans and cool completely upside down.
The cakes can be wrapped in plastic wrap and frozen for up to 1 week. Defrost in the refrigerator and rewarm if desired. This gingerbread is best made a day ahead to allow the flavors to develop and deepen.