Sesame Pound Cake Recipes

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LEMON AND BLACK SESAME BUTTERMILK POUND CAKE



Lemon and Black Sesame Buttermilk Pound Cake image

Lemon Sesame Seed Pound Cake! An unconventional combination which really works. Buttermilk keeps the cake tender, and lemon in the cake, syrup and glaze gives it a triple lemon tang.

Provided by Emily Clifton - Nerds with Knives

Time 1h45m

Number Of Ingredients 15

¾ cup 170g unsalted butter, room temperature (plus more for greasing the pan - don't use cooking spray)
¾ cup 138g solid shortening, room temperature
3 ½ cups 420g all-purpose flour, sifted, plus more for flouring the pan
½ teaspoon fine sea salt
½ teaspoon baking soda
1/4 cup 36g black sesame seeds (plus more for sprinkling on glaze)
2 cups 450g granulated sugar
4 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup 240ml / 224g buttermilk, room temperature
Zest and juice from two large lemons (about 2 tbsp zest, 2 tbsp juice)
1/2 cup 100g granulated sugar
1/2 cup lemon juice (about 2 large lemons)
1 cup 120g confectioners sugar, sifted
2 Tablespoons lemon juice (1/2 large lemon)

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.

VANILLA SESAME CAKE



Vanilla Sesame Cake image

Pair it with a scoop of vanilla ice cream for a perfect afternoon snack.

Provided by Jubilee

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 12

Number Of Ingredients 6

1 ⅛ cups butter, softened
1 ¼ cups white sugar
6 eggs
1 tablespoon vanilla extract
⅔ cup black sesame seeds
2 cups self-rising flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 38.5 g, Cholesterol 138.8 mg, Fat 23.9 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 422.3 mg, Sugar 21.2 g

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