Lemon drizzle cake takes inspiration from the pound cake but it is made special by the addition of lemon and a delicious syrup poured over at the end. It is a great accompaniment to a cup of tea or coffee and it is special enough to be served at a party.
However, is it possible to prepare it in advance and freeze it? The simple answer is yes, and, like many cakes, it freezes well. In this article, we will tell you how to freeze lemon drizzle cake and how to defrost it.
How To Freeze Lemon Drizzle Cake
You can freeze lemon drizzle cake baked or unbaked (see also Can You Freeze Lemon Tart?) and ready to bake. The second method produces the freshest cake but both are still delicious.
How To Freeze Baked Lemon Drizzle Cake
1. Bake the cake and cool it down.
Make sure that the cake is completely cool otherwise it may go soggy in the freezer. It will also raise the temperature in the freezer, and other food may start to defrost and even spoil. To speed up the cooling process, take the cake out of the hot tin. It is best to add the syrup when you have defrosted the cake because it could make the cake soggy if you freeze it with the syrup.
2. Wrap the cake in cling film.
It is a good idea to wrap the cake in a double layer of cling film so that it is airtight. You don’t want air getting in as it could cause freezer burn which will ruin the taste and texture of your cake.
3. Put the cake in either a freezer bag or an airtight container.
If you are using a freezer bag, squeeze out all the air to prevent freezer burn. Put a label on the bag or container with the date and the contents.
How To Freeze Unbaked Lemon Drizzle Cake
1. Prepare the mixture.
Once you have made the cake mixture, line a pan with greased parchment paper and pour in the mixture. Make sure that the pan is freezer safe.
2. Wrap the pan in cling film.
Use two layers of cling film to ensure that the cake is airtight and freezer burn doesn’t occur.
3. Put the pan in a freezer bag or large airtight container.
If you are using a freezer bag, squeeze out all the air so that freezer burn doesn’t occur. Put a label on the bag or container with the date and contents.
Tips For Freezing Lemon Drizzle Cake
- It is better to freeze the whole cake rather than slices. This is because it is likely that the slices will dry out. It is also more time-consuming as you would have to wrap each slice separately to stop them from sticking together.
- Wrap the cake in multiple layers of cling film to keep the cake airtight.
- Squeeze out all the air from the freezer bag so that freezer burn doesn’t occur.
- Add the syrup when you have defrosted the cake as syrup doesn’t freeze that well and can make the cake mushy.
For How Long Can You Freeze Lemon Drizzle Cake?
This all depends on whether you have frozen the cake baked or unbaked. Baked lemon drizzle cakes only last for about a month in the freezer before the taste and texture start to deteriorate. However, if you are freezing the lemon drizzle cake mixture, it will keep for three months in the freezer.
How Do You Defrost Lemon Drizzle Cake?
To get the best taste and texture, you should defrost your lemon drizzle cake slowly and steadily. This goes for both baked and unbaked cakes. Take the cake out of the freezer the night before you want to eat it and put it in the fridge to defrost.
Can You Refreeze Lemon Drizzle Cake?
We don’t recommend refreezing lemon drizzle cake. Every time you freeze an item of food, ice crystals form and these can make the cake go soggy. It is unlikely that the cake will cope with two freezings.
However, if you freeze the cake mixture and then make the lemon drizzle cake, you can freeze the baked cake.
Is It A Good Idea To Freeze Lemon Drizzle Cake?
Lemon drizzle cake freezes pretty well although if it is very light and airy, it will become a little denser. However, it will still be delicious. You can even put the cake in the oven to warm it up, making it even tastier. However, don’t leave it in the oven for too long as it could dry out. Pouring over the syrup at the last moment is also a good idea. It will give the cake a boost.
Frequently Asked Questions
Hopefully, you now know all there is to know about freezing lemon drizzle cake but in case you are still curious, we have answered a few questions here.
Of course, you can. You can make the cake in the same way as a lemon drizzle cake, just substituting the lemon for orange. Again, adding the syrup after you have defrosted the cake is better to prevent it from going soggy.
Yes, you can freeze a lemon drizzle traybake. However, we suggest that you freeze it in portions so that you only defrost as much as you need because a traybake can be large. Wrap each portion in a double layer of cling film to prevent freezer burn and put each portion in a freezer bag. Just like lemon drizzle cake, it should be defrosted slowly in the fridge. This ensures that it keeps its taste and texture.
Yes, you can. Freezing helps to preserve the fruit and keeps moisture levels high. To freeze fruit cake, cool it down completely and then put it in the fridge for two hours. Wrap it in a double layer of cling film and put it into a freezer bag or airtight container. You can freeze fruit cake for up to four months.
Yes, you can but it is best to freeze it separately from the cake. The ideal way of freezing it is to use the ice cube method. Make the syrup and then put it into the slots of an ice cube tray. Don’t fill the slots right up to the top as the syrup may expand in the freezer. Once the cubes have set, transfer them to a freezer bag and put them back in the freezer. You can then remove just as many as you need at a time.