This Black Sesame Lemon Marble Cake brings together two contrasting yet complementary flavours: the deep roasted nuttiness of black sesame and the fresh, zesty fragrance of lemon.

Instead of flavouring the entire batter with lemon, I divided it first so that each side retain its own flavour identity. The pale vanilla batter is brightened with fresh lemon zest and juice while the darker portion receives both black sesame paste and powder for a fuller, more recognisable sesame flavour.

With only 110g of sugar in the entire cake, it is also considerably less sweet than a conventional butter cake. This allows the earthiness of the sesame and freshness of the lemon to take centre stage!

Why You’ll Love This Recipe

  • Noticeable black sesame flavour, as using both paste and powder produces a deeper flavour than either ingredient alone
  • Fresh lemon fragrance, with lemon zest providing plenty of citrus aroma without introducing too much liquid
  • Beautiful natural contrast through an eye-catching marble pattern between the pale lemon and dark sesame batter

Black Sesame Paste and Powder

For this recipe, I recommend using both black sesame paste and finely ground black sesame powder. The paste contributes moisture, richness and a smooth roasted flavour, while the powder intensifies the colour and aroma. Using powder alone can make the sesame portion dry, particularly when a generous amount is added. If possible, choose an unsweetened black sesame paste made primarily from roasted blakc sesame seeds. Stir it thoroughly before measuring, as its natural oils may separate during storage.

If your black sesame powder is not already roasted, toast it very gently in a dry pan over low heat until fragrant, allowing it to cool before adding it to the cake batter. Doing so releases extra sesame flavour and fragrance with minimal effort!

Tips for Success

  • Use room-temperature ingredients, as cold egg and milk can cause the butter mixture to curdle or separate. Allowing all ingredients to reach room temperature will allow for a smoother batter and more even cake texture
  • Match the two batter consistencies as much as possible. This allows even marbling without one of the layer sinking / floating. As such, I added some additional milk to the black sesame batter so that they both have a similar consistency
  • Adjust according to your sesame paste. The sterngth and consistency of black sesame paste vary considerably between brands. A paste made largely from sesame seeds will produce the strongest flavour. Sweetened or heavily diluted spreads may create a milder result

Without further ado, the recipe!

Black Sesame Lemon Marble Recipe
by Javier Tan September-24-2026

A black sesame lemon marble cake made with black sesame paste, roasted sesame powder and fresh lemon for a fragrant, nutty contrast.

Ingredients

  • 1 Cup or 225g Unsalted Butter, softened at room temp
  • 1/2 Cup + 1 Tbsp or 110g of White Sugar
  • 3 Large eggs, room temp, approx 60g each
  • 1 Tsp or 5ml Vanilla essence
  • 1 and 3/4 Cups or 210g of All-Purpose / Plain Flour, sifted
  • 1 Tsp or 4g of Baking Powder, sifted
  • Pinch of Salt
  • 1/3 Cup + 2 Tsps or 90g Milk, room temp
  • Lemon portion: Zest of 1 – 2 Lemons + 2 Tsps or 10ml Lemon Juice
  • Black sesame portion: 3 Tbsps or 55g Black Sesame Paste (preferably unsweetened), 3 Tbsps or 25g Black Sesame powder, 2 Tsps or 10ml milk

Instructions

  1. First, cream butter and sugar together until light, approx 2 – 3 mins.
  2. Whisk in the 3 eggs one at a time until well combined.
  3. Mix in the vanilla, milk and plain flour and baking powder and whisk until combined. Divide the batter into two portions, approximately 55% for the lemon batter and 45% for the black sesame batter.
  4. For the lemon batter, fold in the lemon zest and lemon juice until evenly distributed. Similarly, for the black sesame batter, whisk in the paste, powder and a bit of milk to lighten the batter.
  5. Then, add alternating spoonfuls of lemon and black sesame batter until all the batter has been used. I am using a 7 inch round baking tray. Insert a small knife or skewer into the batter and draw a couple of large “S”-shaped movements. Do not swirl excessively as this might remove the distinct marble pattern. Tap the tray against the counter a few times to dislodge excess air pockets.
  6. Bake at 170C in a pre-heated oven for approx 54 – 59 mins or until a toothpick inserted into the centre comes out clean or with a few fine, moist crumbs.
  7. Allow the cake to cool in the pan for at least 30 minutes before transferring to a cooling rack.
  8. Cool completely before serving and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 x Black Sesame Lemon Marble Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (up to 4 days) or refrigerated up to 6 days. If refrigerated, do remove it 20 – 30 mins prior to serving. You can also consider microwaving it for a short blast.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan