Does anyone have a recipe for strawberry pound cake that requires the use of milk and its not a BOX cake?

http://allrecipes.com/Recipe/Strawberry-鈥?/a>





You do know the milk to buttermilk trick don't you? Just in case you don't, here it is.





Mix the buttermilk. Add a tablespoon of cream of tartar or lemon juice for every cup of whole milk. You can mix it right in the milk carton, or in a bowl or other container. If you are making a large quantity of buttermilk, you can reduce the amount of lemon juice or cream of tartar. If using buttermilk starter, use four times as much whole milk as cultured buttermilk.Wait. Stir the mixture and allow it to stand at room temperature for 15 minutes. Then stir again. You should notice that the milk is beginning to curdle and thicken. The lactic acid in the cream of tartar or lemon juice is what turns the milk into buttermilk.


Serve or store. Serve the buttermilk, use it in your recipe, or refrigerate it. It should keep for several weeks. The date on the original milk container is a good estimate of the amount of time it should be kept. Keep in mind that you can make as little or as much buttermilk as you want. Since it's so easy to make, there's no need to make a lot of extra buttermilk to store.





You can also use white vinegar instead of lemon juice.Does anyone have a recipe for strawberry pound cake that requires the use of milk and its not a BOX cake?
yes i have