Question for scratch bakers. Should I bake at 325 in a 3" high pan? Will baking (a lemon butter cake) at 350 make a cake that thick dark on the outside because of longer baking time?
I mostly use 3" pans and when I bake at home (non-convection) I usually bake at 325... you'll get some browning (it's part of baking), but the lower temp will prevent overbaking on the edges for the extended baking time.
Thanks so much Pink!