Buttermilk Pound Cake
Tangy buttermilk is the key to this tender pound cake and the tangy Buttermilk Custard Sauce that you can drizzle over each slice. We recommend using whole buttermilk, but if you can’t find any, try this shortcut: Stir 1 tablespoon lemon juice into 1 cup of milk, and let the mixture stand 5 minutes. This cake is especially delicious served with fresh berries.