Sesame Pound Cake Recipe
Sesame Pound Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Jane Finney's seed-studded cake has a pleasant crunch. "It's wonderful garnished with fresh fruit," suggests this East Grand Forks, Minnesota cook.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup milk
  • 1 teaspoon 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

Directions

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 9x5-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.
Originally published as Sesame Pound Cake in Taste of Home August/September 1997, p67

Nutritional Facts

1 piece: 391 calories, 23g fat (13g saturated fat), 136mg cholesterol, 400mg sodium, 41g carbohydrate (21g sugars, 1g fiber), 6g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup milk
  • 1 teaspoon 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
  1. 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.
  2. Pour into a greased and floured 9x5-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.
Originally published as Sesame Pound Cake in Taste of Home August/September 1997, p67

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