Thanks for the tips and tricks. I have a cast aluminum Westinghouse Bundt pan that was passed down that I gave up using due to sticking. I tried the recommendation of painting on shortening, dusting with sugar and chilling. Nope. My Lemon Bliss cake tasted wonderful but stuck like glue. I then decided to season the pan in a hot oven with shortening and ended up with tacky buildup on the pan. I scrubbed that out and then tried seasoning in the oven with lard that I bought to make tortillas. I tried it out yesterday while attempting the Lemon Poppy Seed Bundt. I wiped down the pan with lard again, dusted this time with powdered sugar. And winner, winner chicken dinner, it released perfectly! Unfortunately, the cake itself failed as it never rose or browned. I baked using the oven's "cake" setting for the first time and I suspect the temperature was inaccurate. It still goes in the win column since I was able to salvage Granny's Bundt pan! Thanks for maintaining such a great site. It is my first stop when looking for inspiration for my next bake.

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