Welcome to the Cake Decorators Q&A
I wonder if a cake with lemon curd added to the batter, prior to baking, is suitable for freezing once baked and cooled?
Also do you happen to know if home made lemon curd on it's own can frozen please? I have searched the net for this but there are conflicting views so any help would be great thanks.
It shouldn’t be a problem freezing the cake as the lemon curd . I would recommend that you freeze some lemon curd in an ice cube tray and see how it behaves when defrosted. I’m sure it wil be fine. Try it out ? xx
Thanks very much indeed. While the lemon curd is lovely there's a limit to how much can be consumed given it only keeps for around a week to a fortnight!
Hope you're well.
If you’re making the curd yourself, have you considered bottling it the same as jam? As long as you put in in sterilised jars it might be better than freezing.
I’m plodding along, thank you for asking. I hope you’re well too. Xx
Hi again madeitwithlove
I'm keeping well thanks very much.
I put the lemon curd into sterilised jam jars but from what I read on some websites the lemon curd has a pretty short shelf life even though it's stored in the fridge. I baked the lemon pound cake with a couple of heaped tablespoons of the lemon curd, to help use it up, and by all accounts it was lovely. So, I don't think it will last long enough to reach the freezer. Unfortunately I have been gluten and lactose intolerant for some time now so have to bake according to my needs if I want to have the odd slice of cake. I still bake all the family's birthday cakes though with the normal flour etc so they are not deprived! LOL! However there are lots of lovely recipes out there but I have to scale them down significantly as I'm not sure how well gluten free cakes would be in the freezer. xx
OOps! I meant to say thanks again.
I've been doing a little research in my local library on freezing lemon curd. Apparently, it's fine to freeze, it helps to thicken it up a bit. I used to make loads of gluten-free cakes a few years back for son's then girl friend. Add Xanthan gum to your bakes to help strengthen the cake structure and to retain moisture. You may have already seen some online tips, this is one I recommend, apologies if you've already seen it:
A friend of mine was diagnosed Coeliac quite late in life. She found it very difficult to adjust. You have a double whammy! It must be a terrible strain to live with after years of knowing a different diet. I hope you find it easier as time goes on with the adjustment.
It's been lovely to see your post. Keep well and keep posting any tips you may have to pass on. XX 🙂 XX
Thanks very much for all your help! It's great to know that lemon curd can actually be frozen. Thanks too for the tips on gluten free baking. I have some Xanthan gum but have yet to try it but I'll certainly give it a go. Yes being gluten and lactose intolerant is an absolute pain at times and it has taken me a while to adjust but there are plenty of alternatives such as lactose free yoghurt, and milk, which incidentally makes great ice cream . I always cook and bake from scratch as much as possible especially when it comes to baking as I find commercially made gluten free cakes etc so overly sweet it's untrue. I often make flapjacks, gluten free brownies, chocolate cake and coconut macaroons etc. However I really miss home made scones the most as gluten free scones are no substitute for the real thing, so the quest for more recipes and tips goes on! Lol. Have a lovely day. xx