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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.
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    10 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 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 zest; 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 in 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.
Nutrition Facts
1 piece: 391 calories, 23g fat (13g saturated fat), 136mg cholesterol, 400mg sodium, 41g carbohydrate (21g sugars, 1g fiber), 6g protein.

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