Reviewed: Aug. 7, 2010

This came out really dry. I followed the recipe exactly except to add a little more lemon zest. The toasted sesame seeds didn't give this cake the flavor I was hoping for. Thanks for the post, but I won't be making this again.

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 25, 2010

This is a perfect little cake/sweet bread for tea! It's light, slightly sweet with a hint of lemon and a nice crunchy top from the sesame seeds. I loved this cake - I used half n half instead of milk and added 1/4 tsp. of lemon extract along with the lemon zest. I baked mine at 350 for an hour.

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Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 1, 2010

"Stop eating my sesame cake. STOP EATING MY SESAME CAKE!"-Congo

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Reviewer:

Rmazzuca

Reviewed: Jan. 28, 2010

this was great. i let everything come to room temperature, i subbed half and half for milk, i soaked the sesame seeds in the milk/lemon zest/vanilla while i creamed the butter/sugar/egg, and i beat the heck out of the mixture during every step, until it was super light and fluffy.

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Reviewer:

michelle

Reviewed: May 7, 2009

What a delightful cake! I had to try it because it looked so interesting. The toasted sesame seeds give it a delicious and quite different flavour from the usual pound cake! The only thing was that the cake turned out rather dry. I recommend using buttermilk instead of regular milk, I think that would make it quite a bit moister.

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