Lemon-Ginger Molasses Cake with Whipped Cream

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1/4 pound (1 stick) unsalted butter, at room temperature

1/2 cup light brown sugar, lightly packed

2 extra-large eggs, at room temperature

1/2 cup unsulphured molasses

2 teaspoons grated lemon zest, plus extra for serving

1 1/2 cups all-purpose flour

2 teaspoons ground ginger

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup whole milk

1/3 cup small-diced crystallized ginger, plus extra for serving

Whipped Cream, for serving

For the whipped cream:

1 1/2 cups cold heavy cream

1/4 cup confectioners' sugar

2 tablespoons granulated sugar

2 tablespoons creme fraiche

1 teaspoon pure vanilla extract