Freezing Lemon Syrup Loaf Cake

Our answer

Most cakes can be frozen (without icing/frosting) and the Lemon-Syrup Loaf Cake (from Domestic Goddess) can be frozen. It is quite a moist cake thanks to the syrup that is added after baking, so the only thing we would mention is that the cake may have a slightly sticky top when it thaws.

Make the cake, pour over the syrup and let the cake cool completely in its pan. Once fully cold then remove it from the pan (leaving on any baking parchment/parchment paper that is attached) and wrap the cake tightly in a double layer of clingfilm (plastic wrap) followed by a layer of foil. Freeze for up to 3 months. Individual slices from leftover cake can also be frozen, wrap each one individually in clingfilm and then put the slices in a plastic freezer bag. Seal the bag tightly and freeze.

To thaw the cake, unwrap it and put it on a wire rack and leave at room temperature for 3 to 4 hours (slices will only take about an hour). Once the cake has thawed, peel away the lining paper and store it in an airtight container in a cool place for up to 4 days (individual slices are best eaten within a day).

Please note that if you use the store-bought loaf pan liners, you may find that they start to peel away slightly from the cake once it has thawed.