Prepare a 10 - 12 cup Bundt cake pan by spraying with non-stick baking spray.
In a large bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder. Set bowl aside.
In a separate large bowl, beat the brown sugar and butter together until light and fluffy (1 - 3 minutes). A stand or hand mixer may be used.
Add the eggs one at a time, mixing between each addition.
Add the molasses and stir until well combined.
Stir in the flour mixture in three additions alternating with the water (starting and ending with the flour).
Pour one-half of the batter into the prepared pan. Using a spatula or spoon, create a well around the center of the batter. Pipe or spoon the lemon cream cheese filling into the well.
Pour the remaining half of the batter over the filling and smooth the top of the batter with a rubber spatula.
Place pan in preheated oven. Bake for 55 - 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the pan from the oven and place on a cooking rack for 15 minutes. After 15 minutes invert the pan onto the cooling rack and allow to cool completely.