Does icing w/ lemon juice mean the cake needs refrigeration?

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blueberrypie ↓

Fri, Jul 26 2019, 8:11 am

I am planning to make vanilla icing and one of the ingredients is lemon juice, which needs to be refridgerated. I saw online (no idea if it's correct) that milk in a hardened icing becomes stabilized and doesn't need refridgeration. Does the same work for lemon juice? I would love not to have to refridgerate the cake. I also always wonder about amaretto cake that has orange juice in the glaze-I end up refridgerating it. I would really appreciate an answer, especially with a source! Thanks!

oliveoil ↓

Fri, Jul 26 2019, 8:43 am

Does not need to be in the fridge.

pesek zman ↓

Fri, Jul 26 2019, 8:45 am

Though unless your AC is excellent (mine isn’t) I refrigerate all cakes this time of year.

↑ oliveoil

Fri, Jul 26 2019, 9:07 am

Refrigerating is really bad for cakes, cookies, breads, etc because it dehydrates them. Better to freeze and pull out 20-30 mins before u want to use.

↑ pesek zman ↓

Fri, Jul 26 2019, 9:30 am

oliveoil wrote:

Refrigerating is really bad for cakes, cookies, breads, etc because it dehydrates them. Better to freeze and pull out 20-30 mins before u want to use.

I’d rather a dry cake then a moldy one! (I know! I’ve had both) and unfortunately freezer space is at a premium

↑ blueberrypie ↓

Fri, Jul 26 2019, 9:39 am

Thank you for all the advice, but does anyone have a definitive answer, or maybe a place to look it up? I understand it's really hot, so depending on the weather, I sometimes freeze my bread and I would then also freeze cake, but how about in general? Thanks!

ra_mom ↓

Fri, Jul 26 2019, 1:42 pm

blueberrypie wrote:

It definitely does not need refrigeration.

↑ ra_mom ↓

Fri, Jul 26 2019, 1:42 pm

The only bakery item I refrigerate is wraps/flour tortillas. Oh and cheese cakes/danishes.

↑ pesek zman

Fri, Jul 26 2019, 1:53 pm

ra_mom wrote:

The only bakery item I refrigerate is wraps/flour tortillas. Oh and cheese cakes/danishes.

Really? I make fruit cakes a lot (strawberry rhubarb, blueberry. Etc) and the haven’t done well in the summer being out. But again my kitchen is warm. In the winter obv I don’t have an issue

↑ ra_mom

Fri, Jul 26 2019, 2:14 pm

pesek zman wrote:

Really? I make fruit cakes a lot (strawberry rhubarb, blueberry. Etc) and the haven’t done well in the summer being out. But again my kitchen is warm. In the winter obv I don’t have an issue

You're right fruit cake should be refrigerated. I don't usually make those. I do make crisps that are mostly fruit and they definitely need to be refrigerated.
My lemon cake does not get refrigerated. It has lemon juice and is not a fruit cake.

Raisin

Sat, Jul 27 2019, 7:44 pm

pesek zman wrote:

I’d rather a dry cake then a moldy one! (I know! I’ve had both) and unfortunately freezer space is at a premium

I thought icing preserves the cake indefinitely. Isn't there a non Jewish custom that pre dates refrigerators and freezers that a layer of wedding cake is seved at the first baby's christening party?

↑ blueberrypie

Sat, Jul 27 2019, 10:54 pm

I decided to make the glaze without lemon juice, just oil, vanilla, confectionary sugar-all non perishable-because I'm still confused, but thanks for all the advice!

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