Using different pans in baking?
September 18, 2012 6:40am CST
I'm waiting for my butter to soften and then i want to make a lemon cake, with some lemon syrup drizzled on top. The recipe calls for a 10 inch bundt pan cooking for 55-65 min I have many square/rectangular pans and a 9x13 pyrex pan but id like to use my 9in springform pan. how do you think that will go? and should i increase or decrease cooking time? im thinking increase, when would you check it first 45 min? please help i hate burning cakes! thanks :) :)
2 people like this
• Boise, Idaho
18 Sep 12
If you are going to use the Pyrex pan I would check it in about half of the time. The springform may take about the same amount of time but I would watch it. A window in your oven door would be of help. The toothpick test would be a good think to use here too. Good luck!
19 Sep 12
thank you, i ended up using the pyrex pan and it took about 45 min but i checked it at about 35 like you said 1/2. but its big so i was worried about the middle not being cooked it was only 325 degrees. but it turnede out great my mom loved it and she says its her favourite cake now and i have to make it for her lots!
18 Sep 12
Oh wow lemon cake sounds perfect for this weather. i am coming to your home..lol. .. I have not baked anytime in my life as yet..haah i know maybe weird but yes. I still don't have an oven.... I wish to have one and I can try many things then. I really have no idea about the pan but I am sure the one you picked is great for this cake. Thanks for sharing and have a wonderful day ahead.
18 Sep 12
thanks, i will message you my address be here for dinner time! lol ;) im trying a lot of recipes lately i moved into a nicer place where my cookie sheet actually fits in the oven! it was so small. have a nice day too and hope you get an oven to make some delicious things!