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Sesame Pound Cake

 Sesame Pound Cake
Jane Finney's seed-studded cake has a pleasant crunch. "It's wonderful garnished with fresh fruit," suggests this East Grand Forks, Minnesota cook.
8-10 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon grated lemon peel
  • 1/3 cup sesame seeds, toasted, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Fresh fruit, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs, one at a time, beating well after each addition. Combine
  • milk, vanilla and lemon peel; set aside. Reserve 1 tablespoon sesame
  • seeds. Combine remaining sesame seeds with the flour, baking powder
  • and salt. Add dry ingredients to creamed mixture alternately with
  • milk mixture, beating well after each addition.
  • Pour into a greased and floured 9-in. x 5-in. loaf pan. Sprinkle with
  • reserved sesame seeds. Bake at 325° for 60-70 minutes or until a
  • toothpick inserted near the center comes out clean. Cool in pan for
  • 10 minutes before removing to a wire rack to cool completely. Serve
  • with fruit if desired. Yield: 8-10 servings.

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Sesame Pound Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 391 calories, 23 g fat (13 g saturated fat), 136 mg cholesterol, 400 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.