I’m just relaying what I’ve read others have said their cake tasted like.Freezer burn is not really found in the modern commercial kitchen since they are required by law and or regulations to wrap frozen foods in a manner not consistent with freezer burn. Which is one of the reasons vacuum sealing has become so prevalent. Personally, I suspect that if certain baked goods taste dry it would be due to the recipe or not following the method properly. As for drying out faster that’s the lack of preservatives which I think is a good thing.