Hi, Sarah. Start with a timer set at 23 minutes. You can always bake it more! Let the look of the cake be your guide. The top should be golden brown, the cake should just barely begin to pull away from the edge of the pan, a paring knife inserted in the center should come out clean, and if you press it gently it should spring back. If 23 minutes doesn't give you those results, continue checking at 5-minute intervals until done. Be sure to write down your result for next time! Susan

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