I have a lemon ricotta cake that tends to overbrown in the oven. It's a bit of a wet batter and bakes for 70 minutes at 350 degrees in a 9 x 5 loaf pan. It does dome above the pan. The sides brown quite a bit too so what I'm looking for is more even baking. I don't like using parchment on the sides of cakes. Maybe it's time to replace my pan with one made of thicker aluminum.
My oven has a top electric element and the oven temp is accurate. Would lowering the oven temperature to 325 or baking it on a lower oven rack prevent this? Or should I just cover it with a piece of foil when it's golden brown?