Hi Gray, both the buttermilk and the Greek yogurt are acidic ingredients that add to the texture and leavening of the cake, without adding a noticeable tang. If you don't want to purchase regular buttermilk, you could consider adding a tablespoon of white vinegar to a cup of milk and allowing the mixture to sit for 10 minutes or so, which will work as a buttermilk substitute. This will also work with plant based milks, if you need to make the recipe dairy-free.

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