I'm interested in making a cake (from epicurious) called Lemon Cornmeal Cake with Lemon Glaze. It calls for 1 cup buttermilk and no baking soda. I really do not care for the flavor of buttermilk in cakes, and figure the sourness will already be there from all the lemon. Can I safely sub regular milk? They don't call for low fat buttermilk, but I've never seen any other kind in the store, so do I just use regular or low-fat milk if I make this sub? And how much baking soda do I use to make up the difference? Thanks so much in advance for the help.