I would like to make my pound cake recipe in a pan other than a tube pan, but I'm not sure on how to adjust the temp and time. When I cook it in the tube pan, the oven is 325 for about 1 hour and 30 minutes. If I cook it in 3 or 4- 9 inch pans instead, do I need to increase the temp to 350? I see sometimes that people do this. It seems they will increase the temperature if cooking in a more shallow pan. Is there a rule of thumb for this? Pound cakes are tricky and will easily fall. People who make wedding cake/pound cakes use round pans, they are always moist but fully cooked. How do they do that? Basically, I'm asking for a pound cake recipe, do you adjust the temperature depending on pan size?
Thanks!