Best Lemon Lime Black Sesame Cake Recipes

LEMON-LIME MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

BLACK SESAME AND LIME CAKE

Steps:

• Preheat the oven to 350°F (180°C). Butter a 9- by 5-inch (23- by 13-cm) or 8 1/2- by 4 1/2-inch (22- by 12-cm) loaf pan and line it with parchment paper.
• In a small skillet over medium heat, dry roast the sesame seeds until fragrant, 2 to 4 minutes. Transfer to a mortar and crush them lightly with the pestle.
• In a large bowl, combine the butter, sugar, flour, baking powder, eggs, zest, and juice, and mix with a hand mixer until the batter is light and creamy, about 2 minutes. Take care not to overbeat the batter as this can result in your cake sinking during baking. Add the crushed sesame seeds.
• Pour the batter into the prepared pan and bake until a skewer inserted into the center of the cake comes out clean, 35 to 40 minutes. Leave the cake to cool in the pan for 10 minutes, then turn out onto a wire rack and leave to cool completely.
• In a small bowl, mix the confectioners' sugar with the lime juice and zest to produce a runny paste. If necessary, stir in more lime juice to achieve the desired consistency.
• Spoon this mixture over the cake, then sprinkle some sesame seeds and lime rind strips on top to finish. This cake will keep in an airtight container for up to 5 days.

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

SESAME POUND CAKE

Steps:

• 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.

EAST 62ND STREET LEMON CAKE

Steps:

• Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
• Sift together the flour, baking powder and salt and set aside.
• Cream the butter and sugar together. Beat in the eggs one at a time.
• Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
• While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
• When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.