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I have a large, round cake carrier that has a strap that acts as a handle and secures the bottom to the top. I feel your pain on the drop, though.
For a shaped cake, you definitely want to both butter and flour your pan, let it cool 15 or 20 minutes after it comes out of the oven, then flip it over after poking around a bit with a knife to release the cake. Even with that I've still lost bits on the bottom, but hey, that's what frosting or drizzle is for.
The important question, though is, how did the lemon drizzle taste? If it tasted good it's not a total fail. It's important experience for the next time!
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