50+ Irresistible Sunday Cake Recipes to Make Your Weekend Sweet

Sundays are for relaxation, enjoyment, and of course, indulging in delicious treats that make the day even more special.

What better way to spend a lazy Sunday afternoon than with a slice of homemade cake, warm from the oven, and paired with a cup of tea or coffee?

Whether you’re craving a simple, light dessert or a decadent, rich cake, there’s a perfect recipe waiting for you in our collection of 50+ Sunday cake recipes.

From fruity delights like lemon blueberry cakes to comforting classics like cinnamon swirl cakes, each recipe offers a unique twist on your favorite flavors.

These cakes are perfect for sharing with family, friends, or simply enjoying yourself as you savor the sweetness of a well-spent Sunday.

So grab your mixing bowls, preheat your oven, and let’s dive into the world of cakes that will make every Sunday feel like a celebration!

50+ Irresistible Sunday Cake Recipes to Make Your Weekend Sweet

With over 50 mouth-watering Sunday cake recipes to choose from, there’s no excuse not to make your weekends a little sweeter.

Whether you’re a beginner baker or an experienced pro, these easy-to-follow recipes will help you create the perfect cake for any occasion.

From fruity favorites like apple cinnamon cakes to rich chocolate indulgences, you’ll find something to please every palate.

So why wait? Start baking today and treat yourself (and your loved ones) to a slice of homemade happiness.

After all, Sundays are for savoring the simple joys of life, and what better way to do that than with a slice of cake?

Lemon and Almond Sunday Cake

A fresh and zesty cake that’s perfect for Sunday afternoons, this lemon and almond cake combines the tartness of lemon with the richness of almond flour for a delightful texture. Light yet flavorful, it’s perfect with a cup of tea or coffee. The cake is simple to make but feels elegant and indulgent.

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 cup sugar
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, mix the almond flour, all-purpose flour, baking powder, and salt.
3. In a separate large bowl, whisk together the sugar, eggs, melted butter, sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before transferring it to a wire rack.
8. Once cooled, dust with powdered sugar and serve.

This lemon and almond cake is a perfect way to end the week with something light yet satisfying. The lemon gives it a fresh zing, while the almond flour keeps it wonderfully moist. Its simplicity makes it a go-to Sunday cake for when you want a treat without too much effort. Perfectly paired with a chilled glass of lemonade or a cup of hot tea, this cake brings joy to any Sunday gathering.

Rich Chocolate Coffee Cake

Indulge in the rich flavors of chocolate and coffee with this moist, decadent chocolate coffee cake. The combination of these two ingredients creates a deep, satisfying flavor that makes this cake ideal for a lazy Sunday brunch or an afternoon snack. With a few simple ingredients, you’ll have a cake that tastes like it came from a gourmet bakery.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup whole milk
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the coffee and milk. Mix until smooth and well combined.
6. Fold in the mini chocolate chips.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This rich chocolate coffee cake is the perfect balance of deep chocolate flavor and the slight bitterness of coffee. The moist texture and melted chocolate chips add an extra layer of decadence, making it a showstopper for any Sunday gathering. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cinnamon Streusel Sunday Cake

For those who love a warm, spiced cake with a crunch, this cinnamon streusel cake will hit the spot. The cake itself is fluffy and soft, while the streusel topping adds a sweet, cinnamon-sugar crunch. It’s an easy cake to prepare that’s sure to fill your home with an irresistible aroma, making it a perfect Sunday treat.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 tbsp cinnamon

For the Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup cold unsalted butter
• 1 tbsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients, alternating with the sour cream, mixing until smooth.
5. In a small bowl, combine the ingredients for the streusel topping: flour, brown sugar, cinnamon, and cold butter. Use a fork or your hands to combine them into a crumbly texture.
6. Pour the cake batter into the prepared pan, spreading it evenly. Sprinkle the streusel topping over the batter.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before transferring it to a wire rack.

This cinnamon streusel cake offers the perfect combination of soft, buttery cake and crunchy, spiced streusel. The cinnamon-sugar topping adds a cozy flavor that makes it feel like the ultimate Sunday indulgence. Whether you enjoy it plain or with a dusting of powdered sugar, this cake is sure to become a favorite to make on any lazy weekend morning. Its warmth and sweetness are exactly what a Sunday cake should be—simple, comforting, and satisfying.

Apple Spice Sunday Cake

This apple spice cake is a perfect fusion of warm autumn spices and tender apple chunks, making it a delightful choice for a Sunday treat. The combination of cinnamon, nutmeg, and brown sugar creates a rich, cozy flavor that’s complemented by the juicy sweetness of the apples. It’s a comforting cake that feels like a warm hug on a lazy Sunday afternoon.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups peeled and diced apples (about 2 medium apples)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the softened butter and brown sugar until creamy and light.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients into the wet mixture, alternating with sour cream, mixing until smooth.
6. Fold in the diced apples and walnuts, if using.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

This apple spice cake is wonderfully moist with a pleasant spiciness that will bring warmth to your Sunday morning. The apples contribute a lovely sweetness and juiciness, making each bite a delightful contrast of textures. The addition of walnuts offers a bit of crunch, but the cake is equally delicious without them. A perfect treat for enjoying with a warm cup of coffee or a chilled glass of apple cider.

Blueberry Lemon Yogurt Cake

Light, tangy, and full of summer’s bounty, this blueberry lemon yogurt cake is an excellent choice for a fresh Sunday dessert. The yogurt adds moisture to the cake, while the tangy lemon and juicy blueberries give it a refreshing twist. This cake is quick to whip up and perfect for any occasion, from an afternoon snack to a post-dinner treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, mixing until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving, if desired.

This blueberry lemon yogurt cake is the perfect balance of tart and sweet, with the richness of yogurt keeping it incredibly moist. The fresh blueberries burst with flavor in every bite, and the lemon adds a delightful citrus zing. It’s a refreshing and light dessert that’s perfect for any Sunday gathering or as a treat to brighten up your day.

Carrot Walnut Sunday Cake

This moist carrot cake with walnuts is a classic, but with a twist. The nuts provide a lovely crunch, while the grated carrots give the cake its moist texture and a subtle sweetness. It’s spiced with cinnamon and nutmeg, making it a perfect comfort dessert for a laid-back Sunday. A slice of this cake pairs beautifully with a cup of tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1 cup chopped walnuts
• 1/2 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar until creamy and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
6. Fold in the grated carrots, walnuts, and raisins if using.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This carrot walnut cake is the perfect balance of spice, sweetness, and texture. The walnuts add a nice crunch, while the carrots keep the cake incredibly moist. The rich flavors and aroma of cinnamon and nutmeg make it a comforting choice for Sunday dessert. Serve it plain or with a dollop of whipped cream or cream cheese frosting for a more indulgent treat.

Peach and Cream Sunday Cake

This peach and cream cake is a light, fluffy dessert that brings the sweet and juicy flavors of summer peaches into a moist, tender cake. Topped with a creamy, smooth layer of whipped cream, it’s the perfect treat for a relaxed Sunday afternoon. The cake itself is subtly sweet, while the peach slices add a burst of fruity freshness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup fresh peaches, peeled and sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (for whipped cream)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients into the wet ingredients, alternating with the sour cream, mixing until smooth.
6. Gently fold in the peach slices.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
10. Once the cake is cooled, spread the whipped cream over the top and garnish with extra peach slices if desired.

This peach and cream cake is the epitome of a sweet, indulgent yet refreshing treat. The soft texture of the cake combined with the juicy peaches is simply delightful, and the whipped cream topping adds a luxurious finish. It’s the perfect dessert for a warm Sunday, and can easily be served for special occasions or family gatherings.

Banana Bread Sunday Cake

Banana bread meets cake in this moist and flavorful banana bread cake, a perfect Sunday treat. With the familiar flavors of ripe bananas, cinnamon, and a touch of vanilla, this cake is soft and tender. It’s a simple, comforting choice that’s ideal for enjoying with a cup of tea or coffee on a quiet morning.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the butter and brown sugar until creamy and light.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients into the wet ingredients, alternating with the sour cream, and mix until combined.
6. If using, fold in the walnuts or chocolate chips.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This banana bread cake is a delicious hybrid of cake and bread, with the banana flavor taking center stage. It’s moist, flavorful, and so comforting. Whether you enjoy it as a breakfast treat or as an afternoon snack, this cake is always a crowd-pleaser. Its simplicity and heartiness make it an ideal choice for any relaxed Sunday.

Pineapple Coconut Sunday Cake

If you’re looking for a tropical escape on your Sunday, this pineapple coconut cake is the perfect option. With the sweet, tangy flavor of pineapple and the rich taste of coconut, it’s a cake that transports you to the islands. Moist and light, this cake is finished off with a sprinkling of shredded coconut for added texture and flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup unsweetened shredded coconut
• 1/2 cup sour cream

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar together until fluffy and light.
4. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients into the wet mixture, alternating with the pineapple and sour cream. Mix until just combined.
6. Gently fold in the shredded coconut.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pineapple coconut cake has a delightful tropical twist with a rich, sweet flavor that pairs perfectly with a hot cup of coffee or cold iced tea. The cake is moist and tender, with just the right amount of sweetness and texture from the coconut. Whether served at a family gathering or as a personal indulgence, it’s sure to bring a smile to your face on any Sunday.

Chocolate Hazelnut Sunday Cake

This chocolate hazelnut cake is the perfect balance of rich chocolate and nutty hazelnuts. The deep chocolate flavor is enhanced by the crunch of toasted hazelnuts, making it a decadent yet comforting dessert. Whether you enjoy it with a glass of red wine or a warm cup of coffee, this cake is a perfect way to treat yourself on a lazy Sunday.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup ground hazelnuts
• 1/2 cup chopped hazelnuts, toasted
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until creamy and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
6. Gently fold in the ground hazelnuts, toasted hazelnuts, and chocolate chips.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate hazelnut cake is a true indulgence. The combination of smooth chocolate and crunchy hazelnuts gives it a delightful texture and flavor, while the richness of the cocoa adds depth. Whether served plain or with a dusting of powdered sugar, this cake is perfect for anyone with a love for chocolate and nuts.

Raspberry Almond Sunday Cake

Light, fragrant, and bursting with the sweet-tart flavor of raspberries, this raspberry almond cake is the ideal Sunday dessert. The almond flavor pairs beautifully with the berries, and the addition of almond flour gives the cake a moist, tender texture. It’s simple, elegant, and a great way to celebrate fresh summer raspberries.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup fresh raspberries
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until creamy and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until smooth.
6. Gently fold in the raspberries, being careful not to break them up.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Sprinkle the sliced almonds on top of the batter.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

This raspberry almond cake is a lovely combination of flavors and textures. The almond flour keeps the cake moist and adds a slight nutty flavor that pairs perfectly with the tangy raspberries. The sliced almonds on top add a nice crunch, making every bite a delightful experience. This cake is perfect for a special Sunday afternoon or as a light dessert for any occasion.

Lemon Poppy Seed Sunday Cake

The classic lemon poppy seed combination is always a refreshing choice, and this cake brings it to life in a tender, moist cake that’s bursting with citrus flavor. The poppy seeds give the cake a bit of texture, while the lemon glaze adds an extra layer of sweet-tart perfection. It’s an easy-to-make cake that’s full of bright flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 1/2 cup sour cream
• 2 tbsp poppy seeds
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until creamy and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest and juice.
5. Gradually add the dry ingredients into the wet mixture, alternating with the sour cream, mixing until smooth.
6. Stir in the poppy seeds.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is cooling, prepare the glaze by mixing the powdered sugar with a tablespoon of lemon juice to create a smooth glaze.
10. Drizzle the glaze over the cooled cake before serving.

This lemon poppy seed cake is bursting with fresh lemon flavor that’s perfectly complemented by the crunch of the poppy seeds. The glaze adds a touch of sweetness and tang that makes every bite just right. It’s an uplifting and refreshing cake that’s perfect for a Sunday brunch or as a sweet end to your weekend.

Cinnamon Swirl Sunday Cake

This cinnamon swirl cake is the perfect blend of sweet and spicy flavors, with a rich, buttery base and a swirl of cinnamon sugar throughout. The cake’s soft and fluffy texture combined with the cinnamon filling creates a comforting treat that’s ideal for a leisurely Sunday morning. Top it off with a dusting of powdered sugar for an added touch of sweetness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
5. Gradually add the dry ingredients into the wet ingredients, alternating with the milk, and mix until smooth.
6. In a small bowl, combine the brown sugar and cinnamon to make the cinnamon swirl mixture.
7. Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon sugar mixture on top.
8. Add the remaining batter and swirl the cinnamon mixture through the top layer of batter with a knife.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

This cinnamon swirl cake is a comforting and indulgent treat, ideal for any Sunday morning or afternoon. The buttery cake and cinnamon sugar swirl bring a delightful balance of sweetness and spice, while the light dusting of powdered sugar adds a simple touch of elegance. Whether enjoyed with a cup of tea or a hot cup of coffee, this cake is sure to be a hit with anyone who loves the warm flavors of cinnamon.

Blueberry Lemon Sunday Cake

This blueberry lemon cake is a refreshing and bright dessert, featuring the perfect balance of tart lemon and sweet blueberries. The cake itself is soft and tender, with juicy blueberries scattered throughout and a zesty lemon glaze drizzled on top. It’s a perfect treat for a sunny Sunday, offering a burst of flavor in every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1/2 cup sour cream
• 1 cup fresh blueberries
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until fluffy and light.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract, lemon juice, and lemon zest.
5. Gradually add the dry ingredients into the wet mixture, alternating with the sour cream, and mix until just combined.
6. Gently fold in the blueberries, being careful not to break them.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is cooling, prepare the glaze by mixing the powdered sugar with lemon juice to create a smooth glaze.
10. Drizzle the glaze over the cooled cake before serving.

This blueberry lemon cake is the perfect blend of sweet and tart, with the bright lemon flavor complementing the juicy blueberries. The sour cream in the cake helps keep it moist, while the lemon glaze adds an extra layer of freshness. This cake is a delightful treat for any Sunday afternoon, ideal for sharing with friends or family.

Apple Cinnamon Streusel Sunday Cake

This apple cinnamon streusel cake combines the comforting flavors of apples, cinnamon, and a crumbly streusel topping for a delightful dessert that’s perfect for any Sunday. The cake itself is light and tender, while the apple slices provide a subtle sweetness and texture. The cinnamon streusel topping adds a perfect crunch and a warm, spiced finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 medium apples, peeled, cored, and diced
• 1 tsp ground cinnamon
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour (for streusel)
• 1/4 cup unsalted butter (for streusel)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
5. Gradually add the dry ingredients into the wet mixture, alternating with the sour cream, and mix until smooth.
6. Gently fold in the diced apples and cinnamon.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. In a small bowl, make the streusel topping by combining the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
9. Sprinkle the streusel topping evenly over the cake batter.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This apple cinnamon streusel cake is a comforting, cozy dessert that’s perfect for fall or any Sunday craving a warm, spiced treat. The combination of sweet apples, cinnamon, and the buttery streusel topping makes every bite a little bit of heaven. It’s ideal for a Sunday afternoon or as a sweet snack to enjoy throughout the week.

Note: More recipes​ are coming soon!