Heat oven to 350°.
The recipe suggests using a loaf pan 8 1/2" x 4 1/2" x 2 3/4" . It also insists using light-colored metal loaf pan since dark-colored loaf pan will cause the cake to overbrown. They also mention that glass or Pyrex loaf pans are not excellent conductors of heat as well as metal. Since I did not have a metal loaf pan (I only have glass) I went for a round cake pan. Instead of butter I greased it with PAM oil spray and then dusted it with the bread crumbs.
Invert and tap out excess crumbs; set aside.
and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.
My Oven usually gets hot faster and quicker. So I normally do not use the prescribed Oven temp. in a given recipe. I always reduce about 20 deg and check about 15 min before the allotted cooking time. Inspite of doing this, I found that my cake was browned at the bottom, on the sides and it was done at the 32 minute mark. The top alas was almost cream/white colored and not browned. I did not want to bake further since my cake was done. I think it might be cos I used a deep pan. I wondered if it might affect the taste but to my pleasant surprise it did not. The Cake was mind blowing delicious.
Transfer the pan to a cooling rack.
I have given egg sub chart in my Tips section. Pls refer to make this eggless :)
It is an concentrated oil taken from lemon peels
4 egg whites is only 2 whole eggs that you can easily replace using the sub table I have provided. You can use milk/oil to replace