Preheat the Oven to 450°F.

In a measuring cup or small bowl, combine the milk and lemon juice. Set aside for a few minutes while you prepare the dry ingredients.

In a large bowl, whisk together the flour, sugar, baking soda, salt, and caraway seeds.

Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. It will be slightly sticky.

Make a well in the center of the flour mixture. Pour the buttermilk into the center and fold the flour over, mixing gently just until combined. Do not overmix.

Turn the dough out and shape into a ball approximately 6 inches across. Place in an 8-inch cast iron skillet or on a lightly greased baking sheet.

Using a sharp knife, cut an X about 1½ inches deep across the surface of the dough.

Place in the preheated oven and bake for 15 minutes, then reduce the heat to 400°F and continue baking for an additional 25 minutes. The bread is ready when the crust is deep golden brown and the loaf sounds hollow when tapped.

Remove from the oven and allow the bread to rest in the pan for 10 minutes. Transfer to a cooling rack. Slice with a serrated knife and serve warm.