As good as this lemon cake is, it’s the tangy icing that finishes it off perfectly. The cake holds up well in the fridge, so you can prepare it in advance.
This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.
Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.
