The problem written above has happen to me twice the past month, I've never, never had this happen before. One cake was a lemon made with buttermilk and lemon juice, the other a blueberry pound cake that I've made before with great results, second time that soggy mess in the middle. Both cakes had buttermilk and fresh lemon. Oven temp is correct, the only thought I have is I over beat it. Personally I think that other factors play out with this issue, new baking powder, so it wasn't that. Makes you mad when you need to have a bake good to take for a meeting, etc. Does weather play a role - flour, what's going on?

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