Hi, Jenny! I think cutting the recipe in half would be the best option. You can use one whole egg, then lightly beat another egg, weigh that egg out, and use half of it. Another option could be to make the full recipe, add enough batter to your 7×3″ pan, then use the rest of the batter to make some cupcakes and freeze them for later.

I wanted to make a smaller batch but I’m not quite sure the best way to reduce the ingredients.  Given the rise on the cake I’m thinking it’s best to use my 7 x 3″ square pan.  If I cut the recipe by 33% that makes dealing with the eggs easy but accounting for the correct amount of baking soda, baking powder, and salt hard.

If I cut it in half that makes those ingredients easy but the eggs more challenging (should I beat them lightly, weigh them, and then cut in half?).  

What’s your suggestion that won’t muck with the cake’s chemistry?

Thanks!

Thank you, Michael!

Thanks for your quick reply.  I am not much of a baker but so far I have made two of your recipes, both very good and easy.

Hope your day is going well.

So glad you enjoyed the cake, Ruth! It would be fine to use a regular cake pan as long as it’s deep enough to hold all of the batter. You can also bake it in a 9×13 pan for approximately 30 minutes.

Danielle, I made the lemon olive oil cake and it was a big hit.  I now am going to make it for the second time but I am wondering if I can make it in a pan where the bottom is removable, not a springform pan..  I had to throw away my springform pan after making the lemon cake.  It leaked live a sieve.  

Thanks

Yes, the cake will be a little thinner if you use a 9×13 pan.

Absolutely! You can just swap the lemon juice and zest with an equal amount of orange juice and zest.