1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.
2. Reserve 2 tablespoons of the sesame seeds. Spread the rest of them on a baking sheet and bake until lightly toasted, about 10 minutes.
3. Sieve the flour, baking powder and salt into a bowl. Stir in the toasted sesame seeds. Meanwhile, cream the margarine and sugar together until smooth. Beat in the eggs, then stir in the milk and lemon rind.
4. Pour the milk mixture over the dry Ingredients and fold in with a large metal spoon until just blended.
5. Transfer to prepared tin and sprinkle over the reserved sesame seeds.
6. Bake for about 1 hour until well risen and firm to the touch. Turn onto a wire tray to cool.
7. Delicious served with lemon curd.

Lemon Curd

• 3 Egg Yolks (beaten)
• 125g/4oz Caster Sugar
• 2 Lemons ( juice & rind )
• 50g/2oz Butter

1. Over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
2. Stir over a gentle heat until mixture coats the back of spoon.
3. Remove from heat, and pour into a bowl. It will thicken as it cools.
4. Once cold, store for up to three weeks in a fridge. In most homes it does not last the three weeks!!