Description
This Black Sesame Pound Cake Loaf offers a dense, tender crumb with a distinctive, earthy black sesame flavour. Made with both all-purpose and almond flours, this easy-to-make loaf has a unique depth of flavour that stands out.
Ingredients
Units
Scale
- 2/3 cup (150 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (120 g) all-purpose flour
- 1/2 cup (55 g) almond flour
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/4 cup (60 g) sour cream, room temperature
- 1/2 cup (60 g) black sesame paste
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, sift the all-purpose flour, almond flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for 2-3 minutes. Beat until the mixture is visibly lighter and fluffier; this creates air for a tender crumb.
- Add the eggs one at a time, mixing well after each addition until emulsified. Scrape down the sides of the bowl as needed.
- Fold in half of the dry ingredients gently with a rubber spatula until just combined.
- Add the sour cream and black sesame paste. Mix with a hand mixer on low speed for about 30 seconds until smooth and glossy.
- Fold in the remaining dry ingredients gently with a spatula until no flour streaks remain.
- Pour the batter into the prepared pan. Gently tap the pan on the counter a few times to release air bubbles. Use a spatula to create a shallow line along the centre of the batter lengthwise.
- Bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool the cake in the pan for 10-15 minutes. Carefully remove it from the pan and transfer to a wire rack to cool completely.
Notes
I know it takes a little extra planning, but room temperature butter, eggs, and sour cream really make a difference here. They emulsify better, which leads to a smoother batter and a much better texture in the finished cake.
When I add the dry ingredients, I mix just until the flour disappears. Overmixing develops gluten, and that means a tougher cake, which I don’t want.
The shallow line I score along the centre of the batter helps the cake crack neatly as it bakes, giving it that classic pound cake look.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Loaf
- Method: Baking