Lemon poppyseed loaf - didn't rise properly, did I make an improper substitution?
I have an old recipe for lemon poppy seed loaf that calls for light cream. (vegetable oil and 2 eggs also) Years ago, by mistake, I made it with sour cream instead, and it turned out great.
Last week I decided to make it, and didn't have either sour cream or light cream, but I did have yogurt, so I gave it a try. It turned out just fine, maybe didn't rise as high in the centre, but it tasted perfect.
This morning I tried again with yogurt, and it's looking sort of collapsed in the middle. It's fine on the outside, but really didn't rise at all in the middle. A tester in the middle came out clean.
The recipe also calls for baking soda and baking powder. It bakes at 325 for one hour.
Could I have pushed my luck a bit by using yogurt instead? I did read up on this last week, and read a few posts that indicated it would be a suitable substitution.
I always have yogurt in the house, and I'd like to be able to use it for the recipe - any ideas on what may have happened? or how I might change either the cooking time or temperature to improve the result?
Let's assume your baking powder and soda were fresh. If one or both weren't working so well, then that very well was the culprit.
"To test soda for freshness: Pour a few drops of vinegar or lemon juice over 1/2 teaspoon baking soda. If fresh, it bubbles vigorously.
To test baking powder freshness: Mix 1 teaspoon baking powder with 1/3 cup hot water. If fresh, it bubbles vigorously." - http://www.homebaking.org/foreducator...
Aside from not or having fresh leavening products, your yogurt may have not had the same acidity that your sour cream had; you mentioned that the original recipe called for light cream, so I don't think acidity played that much in the lack of rise. Yogurt usually is a good substitute for another cultured dairy product, it may just have been the brand of yogurt you used. Was there lemon juice in the recipe or just zest? Lemon zest as very little to no acid content.