If you love black sesame anything (hi, same), this is the loaf for you. This Black Sesame Pound Cake is soft and buttery with a deep roasted flavour, a hint of nuttiness from almond flour, and a perfect crumb that holds up for days. It’s the kind of bake that looks simple but somehow feels like it came from your favourite Asian bakery. 🙂

I’ve tested this one a few times (okay, more than a few) and each slice has that rich, earthy black sesame flavour without being overwhelming. It’s sweet, but not too sweet! A common compliment in Asian baking and one that fits this loaf perfectly. Pair it with a hot cup of green tea, and you’re set.

🧡 WHY YOU'LL LOVE THIS RECIPE

Rich and nutty flavour. The black sesame paste adds a roasted, earthy depth that plays so well with the buttery pound cake base. Almond flour also brings in an extra layer of subtle nuttiness without making it feel heavy.

The easiest pound cake ever. There’s no layering or glazing here, just one bowl of batter, into the pan, and done. It’s a reliable bake that comes together easily, and keeps well for days.

A perfect anytime treat. Whether you’re making this for a casual afternoon snack or serving it up for guests with tea or coffee, it hits that just-sweet-enough, grown-up dessert note.

🔪 KITCHEN EQUIPMENT

9×5-inch loaf pan – Make sure to line it with parchment for an easy lift and clean edges.
Hand mixer or stand mixer
Mixing bowls
Rubber spatula
Fine mesh sieve
Cooling rack
Toothpick or cake tester

🥚 INGREDIENTS YOU'LL NEED

Here’s what you’ll need to make one perfectly soft and nutty loaf:

All purpose flour
Almond flour – Adds a subtle nuttiness and tender texture.
Baking powder
Baking soda
Unsalted butter – Make sure it’s softened for proper creaming.
Granulated sugar
Eggs – At room temperature so they emulsify properly with the batter.
Sour cream – Adds moisture and a slight tang. You can sub Greek yogurt in a pinch.
Black sesame paste – Use smooth, good-quality paste for best flavour. Stir well before using! I found mine at my local Asian grocery store.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

Let’s Talk About Black Sesame

Black sesame is a staple flavour in a lot of East Asian desserts. It’s nutty, toasty, and slightly bitter in the best way. If you’ve ever had black sesame ice cream, you know exactly what I mean. Here we’re using black sesame paste, which is essentially ground black sesame seeds blended into a smooth, spreadable consistency. You can find it online, in Asian grocery stores, or make your own if you’re feeling adventurous (recipe coming soon 😉).

It pairs really well with buttery baked goods because the richness balances out the sesame’s earthy notes. Plus, the colour it gives your bakes is just chef’s kiss.

📝 HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper.

2. Ensure that the butter, sour cream and eggs are at room temperature before beginning.

3. In a medium bowl, sift in all purpose flour, almond flour, baking powder, and baking soda. Set aside.

4. In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy (about 2-3 minutes). This step is very important to make sure the cake is fluffy.

5. Add the eggs one at a time, mixing well after each addition until emulsified. Scrape down the sides as needed!

6. Add in half of the dry ingredients and fold gently with a rubber spatula until just combined.

7. Add the sour cream and black sesame paste. Mix with a hand mixer on low speed for about 30 seconds until smooth and glossy.

8. Add in the rest of the dry ingredients. Fold gently with a spatula until there’s no visible flour.

9. Pour batter into pan. Drop the pan gently on the counter a few times to remove air bubbles. Using a spatula, create a shallow line along the long side of the pan.

10. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

11. Allow the cake to cool in the pan for about 10-15 minutes. Carefully remove it from the pan and let it cool completely on a wire rack.

☝🏻 Tips and tricks

Don’t skip the creaming step. Beating the butter and sugar until light and fluffy helps create a tender, airy texture. It’s worth the extra 2 minutes.
Room temp everything. Eggs and sour cream mix better when not cold. This helps the batter come together smoothly without curdling.
Use parchment for easy lifting. Lining the pan with parchment paper (with some overhang) makes it easy to lift the loaf out without breaking it.
Let it cool before slicing. As tempting as it is to dig in right away, letting the cake cool helps the texture set. Slicing too early = crumbly mess.

Why is my cake dense?

A dense texture usually comes from overmixing or using cold ingredients. Make sure to mix the batter just until combined once the dry ingredients go in, and always start with room temp butter, eggs, and sour cream.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a good substitute for sour cream in this recipe. It will still add moisture and a subtle tang, though the crumb may be just a bit denser.

Can I use tahini instead of black sesame paste?

You can, but it will taste quite different. Tahini is made from white sesame seeds and has a milder, slightly bitter flavour. It’s a good swap if you’re in a pinch, but black sesame is what gives this loaf its signature flavour.

More Desserts with Asian-Inspired Flavours

If you’re into nutty, toasty, or subtly sweet desserts like this black sesame loaf, here are a few more treats you might love:

Black Sesame Blondies: Buttery, chewy bars swirled with black sesame paste — easy to make and perfect for sharing.
Matcha S’mores Cookie Bars: Sweet meets earthy with gooey marshmallows, white chocolate chips, and a matcha cookie base.
Butterless Pound Cake: A light and fluffy loaf made without butter, but still full of flavour and perfect with tea.
Black Sesame Peanut Butter Cookies: The perfect swirl of nutty peanut butter and roasted black sesame in soft-baked cookie form.

If you’ve never baked with black sesame before, this is such a good place to start. It’s simple, satisfying, and totally cozy. The kind of loaf you’ll want to slice a sliver from every time you walk by the kitchen. Hope you love it as much as I do 🙂

Let me know if you give it a try! Happy baking!

Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!

Black Sesame Pound Cake