I had bought a quart of buttermilk my last shopping trip (I’m lucky enough to have a local dairy that still does glass bottles) with a few ideas for its use bumping around my head. Sometimes I just see an ingredient and will grab it and let inspiration hit later. This grocery trip – they were out of my normal boneless skinless chicken breasts but had whole cut up chicken at a great price and I thought – well… that can’t be too hard to find a recipe for. Then I remembered the buttermilk – and that settled it. Fried chicken!
For Chris’ birthday he wanted a lemon cake. :birthday: Since I’ve never undertaken a full from scratch cake before I decided I would skip the typical box mix and give it a shot. I also had buttermilk left over from some amazing oven fried chicken and wanted to use more up and sought out a buttermilk lemon cake recipe. This one comes from Ina Garten – though I changed the lemon glaze recipe a bit (I’m not a big frosting / glaze person and find that usually the recipes make far too much.) As expected, I think the resulting drizzle was just the right amount.