I am a Pastry Chef in Jacksonville, Fl; received my training at Le Cordon Bleu London where we were taught to dust pans with very fine bread crumbs after greasing. I use Panko Bread Crumbs finely ground in a food processor. Cakes never stick using this method. I have been baking this East 62nd St Lemon Cake since 1972. Our restaurant customers love it and complain when it is not on the menu.

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