Tahini and Olive Oil Cake

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan with the 2 tablespoons butter, then dust lightly with a tablespoon of the flour, tapping out the excess.

In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt until evenly combined. Set aside.

In a large bowl, pour in the tahini, olive oil, white sugar, and honey. Whisk vigorously until the mixture is smooth and the sugar begins to dissolve, about 2 minutes.

Add the eggs one at a time, whisking well after each addition until the mixture is cohesive and slightly lightened.

Zest the lemon directly into the bowl, then squeeze in the juice of the entire lemon. Add the yogurt and stir to combine.

Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each addition. Stop when just combined — do not overmix or the crumb will be tough.

Pour the batter into the prepared pan and smooth the top with the spatula.

Scatter the sesame seeds generously over the top, pressing them lightly into the batter so they adhere.

Bake for 40 to 45 minutes, until the top is deep golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn out onto a wire rack. Serve warm or at room temperature.