Lemon Tarragon Teacake

Teacakes. Is it not the most adorable word? It conjures images of flowery tablecloths, delicate china and smiling aunties.

Tarragon is a social chameleon. The Gatsby of herbs. It gets along just as well in sweet dishes as it does with its more common savory partners. This recipe demonstrates the former. Lemony, sweet and dense, Lemon Tarragon Teacake is the perfect showcase for tarragon’s delicate, mellow flavor. Confectionery sugar creates a nice crisp top.

For the full herb garden effect, try it with lavender, chamomile, jasmine or a similar floral tea.

Lemon Tarragon Teacake – serves 10

2 T lemon juice
2 eggs
1/4 C canola oil
1 C sour cream
3 C confectionery sugar
2 C flour
2 t baking powder
1/4 t salt
3 T chopped fresh tarragon

Preheat oven to 350 degrees.

In a medium size bowl, combine lemon juice, eggs, canola oil and sour cream. Mix in confectionery sugar 1/2 cup at a time.

Sift flour, baking powder and salt into a large bowl. Mix the wet ingredients into the dry ingredients. Fold in the fresh tarragon

Pour into a metal loaf pan and bake for 55 -65 minutes until a wooden tooth pick comes out clean.