Do you have a container with a lid it would fit in, such as Tupperware? I wouldn't wrap it with plastic wrap due to the glaze. Another option is just set it in something a little larger/deeper than the cake and cover with foil. Keep it at room temp...don't refrigerate.

Container with a lid is best option. Plastic wrap will stick. If you don’t have any other options, put some toothpicks in part way, so they are sticking up enough to keep the wrap off the glaze. It sounds yummy. Have a great holiday!

Thanks for the help! I wasn't sure if the glaze would hold up. Most of it has soaked into the cake so there is just a thin sheen on top. I think I'll leave it in the parchment I used to line the pan, put it back in the pan and wrap all well with plastic wrap then foil. Unfortunately I don't have a plastic container that is a good size...too small, too big, too round! Even if some of the outer glaze comes off I think enough soaked into the cake to give it that flavor. It might not be pretty but it hopefully will taste good. Happy Thanksgiving!

Just thinking you can also place it on a large piece (or two) of foil, then pull the foil up so it's not touching the top of the cake. Crimp to seal.

Another way to save the glaze: poke some toothpicks into the bread to hold the saran wrap above the glaze. We do that with cakes too. To serve just remove the toothpicks and use them to smooth over the little holes you made. :)

ETA: that recipe sounds really good to me! but it's storming and I don't have sour cream, so I may make it with yogurt, cottage cheese, or cream cheese. We'll see. lol!

ovenbird, what you mentioned sounds good. Try to keep anything from touching the cake top since the glaze made it moist. That means a thin layer of cake could peel off with plastic wrap. I agree the recipe sounds good. :-)

I figured I could use the parchment to lift the cake out of the loaf pan and cut/plate it when I get to my destination. I hadn't realized the glaze was keeping the cake moist as well as making it taste good, so thanks for that tidbit of info! And party_music50, if you use something other than sour cream let us know how it turns out. I've made Ottolenghi's Blueberry, Almond and Lemon cake without the icing, and it was quite good too.

ovenbird, one thing I do when glazing a lemon cake like this is to turn the loaf upside down and poke holes into the bottom using a narrow straw. I poke through to about 1/2" or so from the top. Then I pour/spoon the lemon glaze into the straw holes. I do this before adding glaze to the top. The "tunnels" of glaze add even more moistness and flavor.

Duly noted in my recipe! Sounds like something I'll have to try the next time. Thanks!

This is why I keep two cake safes (one with broken clips but still works), a bundt cake safe, a sheet cake safe and a pie safe on the top shelf. They're all inexpensive plastic, so I've been known to knock them down with a broom handle rather than climbing the ladder. You can also find inexpensive "good" cake safes at garage sales and thrift shops. Some of the fine ones are too small for general duty.

Without a cake safe, I'd use a cardboard box with some bits in the bottom to keep the plate from sliding and a couple layers of plastic wrap over the top. The plastic may need masking or packing tape to hold it in place.

Alternatively, if you have a box just a couple inches bigger than the cake all around, cut the flaps to 1.5", put the cake plate on a big tray, invert the box over the cake and tape it to the tray.