Preheat oven to 350 degrees fahrenheit.

Whisk dry ingredients together–flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

Beat softened butter and cane sugar on medium speed until very fluffy and well blended.

Add the eggs, molasses, fresh lemon juice, and lemon zest and continue to beat until well combined.

Stir the flour mixture into the molasses mixture until well blended and smooth.

Take pieces of the dough and roll into 1-inch balls and space about 1 1/2 inches apart on a greased or parchment lined baking sheet. Pat down the balls just slightly.

Bake one sheet at a time until cookies are just lightly brown, about 10-13 minutes (for very crunchy cookies, over-bake slightly). Rotate the sheet halfway through baking for even browning. Transfer cookie rack to cool.