Lemon, Lime & Black Sesame Cake – a delicious recipe with caster sugar, flour, baking powder, black sesame seeds, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 180C (fan oven)
2
Whisk the sugar and eggs together until the mixture is thick and a very light yellow colour.
3
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!
4
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.
5
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.
6
Mix the sesame seeds into the batter then spoon into mini loaf tins or cases.
7
Bake for 30 minutes uncovered then lightly cover with foil for another 15 minutes. Allow to cool before getting stuck in!
8
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.
9
Pictures are available on my blog
1176
kcal
Calories
72
g
Fat
120
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200g caster sugar, 300g plain flour, 1 tablespoon baking powder, 1 1/2 tablespoon black sesame seeds (or poppy seeds), and more.
Yes, Lemon, Lime & Black Sesame Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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