Plant-based recipe for a loaf cake with lemon and black sesame

A fragrant lemon cake featuring a delicate crumb, complemented by a topping of tahini yogurt cream.

A solitary beam of sunlight streaming through the windows in February is sufficient to elevate my endorphins. The same effect holds true for a slice of delectable lemon cake during the chilliest months. It meets me precisely where I am, balancing brightness and comfort. While lemon can be sharp and direct, in this cake, its zest, brimming with flavorful oils, imparts a gentle, aromatic taste. The combination of its juice with yogurt results in a soft, tender crumb. While black sesame seeds offer nutritional benefits, I’ve incorporated them here, along with the tahini yogurt cream, for the sheer pleasure of a nutty crunch and a velvety creaminess.

Loaf cake infused with lemon and black sesame.

A 1kg loaf tin and electric beaters are required. The cake remains fresh for several days when tightly wrapped in foil.

Prepare in 5 minutes.
Cook for 1 hour, plus cooling time.
Yields one 1kg cake, serving 8.

Regarding the cake:

100g coconut yogurt (Coconut Collab is my preference)
130ml whole oat milk
Finely grate the zest of 2 lemons and extract 4 tbsp of juice from the zested lemons
150g vegan butter, softened
175g caster sugar
2 tsp vanilla paste
250g self-raising flour
20g (2 tbsp) black sesame seeds, with extra for garnish
½ tsp bicarbonate of soda
¼ tsp fine salt

Regarding the tahini cream:

250ml oat whipping cream
8 tablespoons icing sugar
4 tablespoons light tahini

Preheat the oven to 200C (180C fan)/390F/gas 6, and grease and line a 1kg loaf tin.

Combine the yogurt, milk, and two tablespoons of lemon juice in a small bowl.

In a large bowl, blend the butter, sugar, vanilla, and lemon zest. Then, using electric beaters (or a stand mixer), whisk until the mixture is very pale and fluffy. Remember to clean the beaters afterward.

Incorporate the remaining dry ingredients into the butter mixture, followed by the yogurt and milk mixture. Gently fold until thoroughly combined. Spoon the batter into the lined tin and bake for 40 minutes, or until a skewer comes out clean. Remove from the oven and allow it to cool.

As the cake bakes, prepare the tahini cream. Place the cream in a large bowl and whip it with electric beaters for approximately five minutes until soft peaks form. Add half of the icing sugar, a tablespoon of lemon juice, and half of the tahini, then whip for another minute. Incorporate the remaining sugar, tahini, and the last tablespoon of lemon juice. Whip for a final minute and refrigerate until needed.

Once the cake has cooled, remove it from the tin and spread the whipped cream over the top. Sprinkle a few sesame seeds on it, then slice and serve.