Will using a bundt pan change the consistency/results of a loaf cake recipe? I am using a lemon yogurt cake recipe that has never failed me. I wonder if I can try using a bundt pan for the same recipe for better presentation. Thanks!
I think the main issue would be cooking time since the bundt pan would tend to cook a little more quickly. The browning of the outside in a non stick loaf pan should be fairly consistent in a non stick bundt pan though
I've doubled loaf pan recipes to use in my bundt pans dozens of times without issue. For doneness I just start testing early. First I make sure the mixture isn't jiggling, then I lightly press a finger and if it is firm I give it the toothpick test.
Thanks, everyone! I doubled the recipe; lowered the temp by 25 degrees and kept checking for doneness after 30 minutes. It was dry in some parts of the cake; but after the glaze, and I let it sit for a few hours. The lemon loaf turned out great - just looks more like a cake now. Thanks again!