For this lemon olive oil cake with tarragon, if you can't find tarragon, use whatever herb you can that goes well with lemon: sage (go light on this), thyme, lemon thyme, mint, verbena all would work really well.
1-2Tablespoonsdemerara(or other sugar with large crystals)
Instructions
Preheat your oven to 375F.
If baking in a large pan, put a cake circle in the bottom of it and set it aside. If baking individual cakes (like in muffin tins), either use cupcake liners or give each cavity a quick spray with pan spray. I haven't checked, but this recipe will probably make 12-16 cupcakes.
In the bowl of your stand mixer fitted with the whip attachment, combine half the sugar, yolks, salt, lemon zest and herbs. Whip on high, scraping the bowl often, until very pale and thick.
Put the olive oil and lemon juice into a liquid measure. You should have a total of 1 cup. Drizzle it very slowly into the yolk mixture, stopping two or three times to scrape down the bowl.
Meanwhile, with a hand mixer or whisk, beat the whites and the rest of the sugar to glossy medium-stiff peaks.
Scoop the whites into the yolks and sift the flour over all.
Fold together gently but thoroughly, until no streaks remain.
Scoop into your prepared pan(s) and smooth the top(s).
Liberally sprinkle with demerara sugar.
Bake for 25 minutes without opening the oven door. Reduce the heat to 325F and continue to bake until a tester inserted in the center of the cake comes out clean, about another 15 minutes.
For individual cakes, bake at 375F for 12 minutes then reduce the heat to 325F. Start checking for doneness after about 15 total minutes of baking.
Let cool in the pan for a few minutes and then turn out on a rack to cool upright. If you can rig a way to cool the cakes upside down, do it.