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?