Anyone know why this happens? Pic

[boysarebackintown2]

It’s a lemon drizzle cake. When I take it out the tin half the side crust falls off, it’s like it’s not attached.

Doesn’t happen to any other Cake so I don’t think it’s the tin and it’s not burnt.

Normally I could cover with icing but you don’t ice a lemon drizzle so it’s ruining the appearance.

[Taffeta]

Have you greased the run properly?

[Taffeta]

Run = tin

[Taffeta]

I usually grease the sides with butter then a light dusting of flour

[RestingGrinchFace]

Why do you put four in there? You should only use butter.

[RestingGrinchFace]

*be fine to

[boysarebackintown2]

Yes, sides greased well.
It’s so strange as it isn’t stuck to the tin at all just not stuck to the cake.
I find if I dust with flour you can see it on the finished cake and like I said I can’t cover this one with icing

[Taffeta]

Weird it’s not happening to any other cake. What other cakes do you make?

I don’t always use flour after greasing. I read it somewhere.

[boysarebackintown2]

All cakes!
I’m actually an experienced baker but this problem has me baffled.
Maybe I’ll have to always line the tin for this cake (faff!)

[Tidypidy]

I use those ready made liners. Very cheap in Poundland or home bargains. No faff!

[boysarebackintown2]

Yes love those and a bit of ‘Jane Asher bakeware’ but it’s lining the sides that’s a pain in the bum!