Lemon Lime Black Sesame Cake Recipes

LEMON AND BLACK SESAME BUTTERMILK POUND CAKE

Steps:

• Preheat the oven to 300 degrees. Butter and flour a bundt pan, tapping out excess flour.
• In a medium bowl, whisk together the flour, salt and baking soda.
• In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; beat the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice, zest, and sesame seeds and mix just enough to combine.
• Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan.
• While cake is baking, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
• Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Slowly spoon the syrup evenly all over the top of the cake, allowing it to soak in as you go. Allow cake to fully cool before glazing and serving.
• Make the glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake. Sprinkle with sesame seeds. Slice and serve.
• Make ahead tip: Prepare cake and syrup through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7.

MINI LEMON LOAVES

Steps:

• Pre-heat oven to 350.
• Grease three mini loaf pans.
• From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
• Mix flour, baking powder, and salt.
• In bowl, beat oil and 1 cup sugar on high speed 2 minutes.
• Beat in eggs and lemon peel.
• At low speed, beat in flour mixture until combined.
• Beat in milk; stir in nuts.
• Spoon batter into loaf pans.
• Bake 45 to 50 minutes.
• In cup, mix lemon juice and 2 tablespoons sugar.
• Poke holes all over tops of loaves with a skewer; brush with sugar mixture.
• Cool in pans 10 minutes, then remove from pans and cool completely.

LEMON, LIME & BLACK SESAME CAKE

Steps:

• Preheat your oven to 180C (fan oven) Whisk the sugar and eggs together until the mixture is thick and a very light yellow colour. In a separate bowl or jug mix the oil, milk, zest and lemon/lime juice together. Don't worry - the citrus will curdle the milk but it all works out ok when you mix it with the rest of the ingredients! Slowly add the oil/milk/citrus mixture to the sugar and egg while whisking. Once fully combined, start to mix in the flour and baking powder. I wanted to have a bit more of the sesame flavour so put the sesame seeds in a dry pan on a medium to high temperature for a few minutes until the oils and flavours started to come out. Mix the sesame seeds into the batter then spoon into mini loaf tins or cases. Bake for 30 minutes uncovered then lightly cover with foil for another 15 minutes. Allow to cool before getting stuck in! You can sieve some icing sugar on top or even make an icing and lemon juice glaze but I decided to keep things basic and just left them as they came out of the oven. Pictures are available on my blog