Spiced Gingerbread with Lemon Glaze

Crank the oven to 350˚F (180˚C).
Coat a 9- by 5-inch loaf pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing it to overhang the sides.
In a medium bowl, sift together the 2 cups all-purpose flour 1 1/2 teaspoons ground ginger, 1 teaspoon pumpkin pie spice or allspice, and 1/2 teaspoon table salt. Stir in the 1/2 cup firmly packed brown sugar, breaking up any lumps with the back of a wooden spoon. Make a well in the center.
In a small saucepan over medium heat, combine the cubed 1 stick (4 oz) unsalted butter, 1/2 cup golden syrup or light corn syrup, and 1/2 cup water, and cook, stirring occasionally, until the butter melts and the mixture is heated through.
Stir in the 1 teaspoon baking soda and allow the mixture to foam. Pour into the dry ingredients, add the 1 large egg, and stir with the wooden spoon until just combined.
Pour the mixture into the prepared pan and smooth the surface with the back of a spoon. Bake until a skewer inserted in the center of the cake comes out clean, 30 to 45 minutes.

Meanwhile, in a medium bowl, combine the 1 cup confectioners’ sugar and 2 tablespoons fresh lemon juice and mix until smooth. Cover until ready to use.
Remove the gingerbread from the oven and place the pan on a wire rack. Spoon the lemon glaze over the warm cake, spreading it evenly as you go. Scatter over the lemon rind strips, if using. Let cool completely in the pan.
Use the parchment handles to lift the cooled cake from the pan and place it on a cutting board. Slice into portions to serve.