I recently made a favorite lemon-poppy seed pound cake recipe in a metal bread pan. Although I can't be absolutely positive, I think I used the same one I've used in the past. However, the finished product had a decidedly metallic taste (unpleasant, to say the least), and I'm wondering why. Did the acid in the lemon juice react somehow with the pan? Should I be using a glass pan instead? And if so, should I modify the baking temperature?