I don't have a springform cake tin. What would happen if I used a plain 8-inch tin to bake the Lemon Tendercake? Would plenty of greasing and flouring (or lots of baking spray) work?
Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a vegan cake with a soft and light texture. It is baked in a 20cm/8-inch springform tin. Unfortunately we don't think that the cake will work as well in a regular cake tin, so would prefer to recommend using a springform tin.
A springform tin is much deeper than a regular cake tin and it is possible that the cake batter would overflow slightly during baking in a regular cake tin. In addition, the cake itself is soft in texture and not as robust as a regular cake and removing it from the tin will be more difficult. You can line the base with baking parchment (parchment paper) and grease and flour it well, then when the cake has cooled you would need to run a knife around the edge of the tin, put a wire rack or board over the top of the tin and invert the tin, hoping that the cake drops out of the tin and onto the rack or board in one piece.