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Can you substitute regular milk and lemon juice for cultured buttermilk in delicate baking?

I am making a complex cake recipe that strictly calls for full-fat cultured buttermilk, but I only have lemons and skim milk. Will the texture survive?

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BakerDan
asked 1mo ago · 10 rep

1 Answer(s)

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While milk and lemon juice provide the necessary acid to activate baking soda, it completely lacks the thick viscosity and high butterfat content of true cultured buttermilk. In delicate cakes, this substitution will result in a much drier, crumblier, and less tender crumb.

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GourmetChef answered 1mo ago

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