I want to make the Mini-Glazed Lemon Cakes with dinner tomorrow night - but my mom is lactose-intolerant. I am thinking that I could substitute yogurt for the sour cream.
Has anyone done this - and how did they turn out?
Also, if anyone has subbed yogurt for sour cream in cakes before, what kind of yogurt should I buy? (I have to admit I have never bought yogurt in my life).
Any tips are appreciated!
Thanks!
Has anyone done this - and how did they turn out?
Also, if anyone has subbed yogurt for sour cream in cakes before, what kind of yogurt should I buy? (I have to admit I have never bought yogurt in my life).
Any tips are appreciated!
Thanks!