Line the pan with parchment paper or waxed paper before you pour in the batter. Be sure to press the paper to fit into the corners of the pan and leave a portion of it overhanging each long side.
Once it is baked, you can grasp the overhanging paper and use it to carefully lift the cake from the pan OR turn the pan upside down and use the paper to gently pull it from the pan. Then just peel off the paper and proceed to frost and serve as desired.