The cake batter should not come more then two-thirds of the way up the sides of the tin, any higher and there is a risk that the batter will overflow as it rises during baking. And if you’re not in the mood for bread don’t worry, loaf pans are great for polenta cakes, small-batch bars, and meatloaf. The loaf tins featured in this review were tested in controlled conditions using a standardised testing criteria. The generous portion of the tin is perfect for creating traditional loaves as well as lemon drizzle cakes, fruit loaves and even meatloaf, adding versatility to your cooking experience. Oven safe up to 230 degrees, this loaf tin is dishwasher safe for added convenience and has been crafted from durable steel.

tin sizes are often in 'pounds', recipes in kg, tins taper towards the bottom so do you measure the top or half way down, I make a loaf every few days and stick to amounts and a tin that, after lots of test, works. We would suggest approximately 50 minutes for the 1lb loaf rather than the full hour for the 2lb loaf - perhaps check by sight and smell after 40 minutes to be sure. Those typical recipes that use 500g of flour are aimed towards making an 800 gram loaf which would sit in a 2lb tin. By signing up to our newsletter you accept to receive Tower’s latest news, offers and promotions directly to your inbox. Contrary to popular myth, although a US Cup and a European Cup are different sizes, the difference is only about 1.Despite the regular references to this particular recipe, however, the advice we give here applies to baking any cake. Made in the USA, they have an excellent food-safe, non-stick surface for easy release and easy washing up. This is the optimal loaf tin size for this particular recipe but that’s not to say you can’t get good results from a different tin size - or even from a different shape.

However I find 500g of flour is not quite enough to make two pounds of dough, so I use 550g of flour.After washing, do take time to thoroughly dry this cake tin as the rolled edges have a tendency to trap water. Using the 500g of flour type of recipe (or a multiple of this), what might be a good tin size to use for a final loaf that will be good for sandwiches etc? Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. I would have thought that if you drained all the liquid from a tim of tomatoes there would hardly be any weight left? As seen in the picture above, a cup of water and a cup of sugar and a cup of oil weigh different amounts because they have different densities.

The sizing conventions and units for loaf pans are all over the place and I too wish there was just one unit used. A former bakery owner noted that “most of my breads lose about 12% in baking…Drier doughs lose less, wetter doughs lose more. The non-stick coating meant our finished cake tipped out of the tin with ease, leaving nothing behind. This tin was the heaviest of all those we tested but the reassuring weightiness makes this a high-quality option that’s built to last and sustain high temperatures.

It offered a good amount of additional space when filled with our lemon drizzle cake batter, meaning there was no overflow when baking.