Preheat the oven to 180oC/350oF/Gas 4.
Then line a 23 x 13cm/9 x 5in loaf tin with greaseproof paper and then grease
Reserve 25g of the sesame seeds.
Spread the rest on a baking sheet and bake in the oven until lightly
toasted, about 10 minutes.
Sift the flour, baking powder
and salt into a bowl. Stir in the toasted sesame seeds and set aside.
Cream the butter or margarine and
sugar together until light and fluffy. Beat in the eggs, then stir in
the lemon rind and milk. Pour the milk mixture over the dry ingredients
and fold in with a large metal spoon until just blended.
Pour into the tin and sprinkle over
the reserved sesame seeds. Bake until a skewer inserted in the centre
comes out clean, about 1 hour.
Cool in the tin for 10 minutes. Turn
out on to a wire rack to cool completely.