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Feb 9, 2005 10:47 AM

Substituting yogurt for milk in cake recipe

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I am asking all of you experimental bakers out there for help--I am making a lemon cake--the ingredients are sugar, oil, lemon zest, eggs, semolina flour, baking powder, ground almonds and whole milk. I'd like to substitute 1/2 cup yogurt for the milk if possible. Do you think this will affect the cake negatively?

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  1. It is going to bring an acid to the cake like buttermilk would and that while giving a tender crumb would change the leavening properties. You will need to add some baking soda to compensate for it.