I made a sour cream pound cake using lactose-free butter (1/2 pound) and lactose-free sour cream (1 cup). Trusted recipe but not so good results. Today paid more attention and tried again. Noticed that lactose-free butter and sour cream are drier than regular products. Tried to modify with more butter and a little more egg. In oven now so don't know result yet. Has anyone any great advice on how to use these lactose free products and not ruin family favorite recipes? I'm not really looking for brand new, wonderful for today's cook, recipes. Everyone likes my traditional baking, I'm retired, and I just want to be able to do the favorites and make them so that my granddaughter can enjoy with everyone else. However, I don't want to mess up the old favorites. Help!
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