Freezing Lemon Syrup Cake

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Nigella's Lemon Syrup Cake (from Domestic Goddess) is a lemon loaf cake that is drenched with a lemon syrup after baking, which helps to keep it moist. The cake will freeze for up to 3 months. Bake the cake and pour over the syrup, then let the cake cool completely. Once the cake is cold, wrap it tightly in a double layer of clingfilm (plastic wrap) and a layer of foil before freezing.

To thaw the cake, unwrap it and put it on a wire rack at room temperature for about 3 hours. Nigella's cake doesn't have any extra icing, but if you did want to add a drizzle of lemon glace icing then this should be done after the cake has defrosted.