Basil and Tarragon Pound Cake

Preparation info

  • Yield:


    cakes, 8 × 4 inches each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

We see a great deal of crossover between the hot kitchen and the pastry shop these days with respect to ingredients, such as the herbs used in this recipe. Adding basil and tarragon to a pound cake may strike you as strange, but it is actually a surprisingly refreshing combination. You can, of course, vary the amount of herbs used or substitute another flavor, such as mint, lavender, or verbena, but be certain you use enough so that the flavor is vibrant and noticeable, or there is no point in making this recipe. When you measure the chopped basil and tarragon, pack the leaves firmly into the measuring spoon.