The nuttiness of tahini (sesame paste) and the crunch and flavor of both poppy and sesame seeds are the delicious flavor base of this not-too-sweet pound cake. Start the day with coffee and a slice of this light cake; or enjoy it as a late-afternoon snack.
Preheat the oven to 325°F with a rack in the center. Lightly grease a tea loaf pan (or 9” x 5” loaf pan), then sprinkle 3 tablespoons (24g) sesame seeds into the bottom and up the sides of the pan. Set aside the remaining 1 tablespoon of seeds; you'll use them to garnish the top.
To prepare the batter: Using an electric or stand mixer, beat together the tahini, cream cheese, butter, and salt at high speed until smooth.
Add the sugar and continue beating until the mixture is very light and fluffy.
Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl and beat briefly to recombine any residue.
Stir in the flour and baking powder, then the milk and vanilla. Mix until just combined, scraping the sides and bottom of the bowl.
Mix in the poppy and sesame seeds and transfer the batter to the prepared pan. Sprinkle the top of the cake with the remaining 1 tablespoon sesame seeds.
To bake the cake: Bake the cake for 70 to 75 minutes, tenting it lightly with aluminum foil after 60 minutes. When done, a toothpick or paring knife inserted into the center will come out clean.
Remove the cake from the oven and place it on a rack to rest for 15 minutes. Then carefully turn the cake out of the pan onto the rack to cool completely.
Storage information: Store the cake, well-wrapped, at room temperature for several days; freeze for longer storage.
