Citrus-Sesame Cake

Days when darkness consumes all the greens … nights when the moon is curled up in darkness like a phantom in the forest…give Citrus-Sesame cake a try; Why? Because its worth a try!


Citrus-Sesame Cake


These Drop dead gorgeous twinkling beauties are constantly beckoning for you to come closer to her mystery, sink deeper. Their tender, rose-petal softness invites a finger’s touch. Sweet, earthy scent of citrus will intoxicate your senses. A whisper of sesame-seeds crunch will carry you to Paradise.



2 cups cake flour. All-purpose flour will work too
1/2 cup mixed citrus juice (orange, mandarin, clementine, lemon)
1/2 cup milk
1/2 cup oil
3 eggs
Handful toasted sesame seeds
Powdered sugar or Cream or your choice of frosting for serving


*Set oven to 350 degree F.
*Coat the cake pan all over with oil/melted butter. Sprinkle sesame seeds into the pan.
*Combine sifted flour, juice, eggs and oil. Beat with electric mixer on low speed for 1 minute and then medium for 2 minutes. Pour batter into the pan.
*Bake at 350 degree F for 30 minutes if using a cupcake pan. For bundt pan baking time is 40-45 minutes. When the cake is fluffed up and there are subtle cracks on the surface, the cake is done. Take the pan out and let it cool for 15 minutes before flipping the pan.  (baking time may slightly vary from oven to oven)

*Serve with powdered sugar or your choice of frosting. Even a dollop of honey or fresh cream will do just fine


Winter mornings are shivering with soft, soothing, alluring sunlight. Citrus clan is thrusting up here and there. Bake a silky, satiny, velvety, luxuriant citrus juice soaked cake.




May you always find some time to remember others in your prayers. May you journey on through 2017 with love and blessings. May you reach your destination with honor, pride, peace and grace.

16 Comments on “Citrus-Sesame Cake

    • Dear Boss-Man, your flamboyant presence always makes me delighted like the first ray of the day in the Sahara. Wishing you good health, happiness and prosperity in 2017. Stay blessed ❤

    • Indeed the recipe is a ‘piece of cake’; anybody can make it. And I know a sweet-toother like yourself would love every single morsel of it. Happy new year ❤

  1. Nusrat, your thoughts and photos are like rays of sunshine… can’t wait to try your cake recipe! Blessings to you in 2017, too, xo.

      • I have all the ingredients ready, your recipe printed, and a “large-size muffin tin” at the ready (equivalent to but not as pretty as your beautiful mini-swirl Bundts!) Will let you know how it turned out, xo.

  2. Nusrat, I tried to link this post to a photo of your beautiful lil’ cakes on my latest blog post (In My Kitchen ~ February 2017), but technology and/or WordPress’s latest antics escaped me. (SO sorry… wanted to give credit where it was due!) Your cakes were “velvet-y” in texture and perfect to enjoy with tea. (Or coffee… my weakness.) The only modification I made was to sprinkle “sparkle sugar” over the top to add a lil’ more “sweet” to this divine treat, in lieu of icing. (Loved the crunch of the sesame seeds in contrast to the delicate cake, too.) Will be making these again… and hopefully acquiring a prettier pan to bake them in, lol Yours are ART!

    • I’m so happy that you tried and liked the cake! Sparkle sugar sounds prettier than icing sugar. Thanks a million for the fabulous idea! Kisses ❤
      hanks a

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