Prep a loaf tin by greasing and lining with parchment for easy cake release
Grease the loaf tin and line it with parchment paper so the cake lifts out cleanly after baking.
Butter the inside of the tin, then fit parchment paper to the base and sides. This reduces sticking and makes it easier to remove the loaf without tearing the crust.
The short version
- Grease + parchment is more reliable than either alone for loaf cakes
What you need
- loaf tin (2 lb / 900 g)Size referenced in the video
- parchment paper
- butteroptionalUsed for greasing
How to do it
- 1
Grease the loaf tin with a little butter.
Cover corners and edges where sticking is most likely.
Watch this step - 2
Line the tin with parchment paper (base and sides).
Leave a little overhang to help lift the cake out later.
Watch this step
What goes wrong
Only greasing the tin and skipping parchment
Line with parchment as well for easier removal and cleaner edges.
Why it works
Fat prevents direct adhesion to the pan, and parchment creates a physical barrier that releases cleanly even with sugary batters.
Put it to use
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