40+ Irresistible Sunday Baking Recipes to Brighten Your Weekend

Sundays are a time for relaxation, self-care, and a bit of indulgence—and what better way to celebrate the weekend than with some delicious home-baked treats?

Whether you’re a beginner baker or an experienced pastry chef, there’s something magical about filling your kitchen with the warm, comforting aromas of freshly baked goods.

From sweet, fluffy cinnamon rolls and indulgent banana breads to savory scones and hearty muffins, the possibilities are endless.

In this blog, we’ve curated over 40 mouthwatering Sunday baking recipes that will turn your weekend into a delightful culinary experience.

These recipes are designed to be easy, comforting, and sure to satisfy any craving, making them the perfect way to spend a cozy Sunday at home.

40+ Irresistible Sunday Baking Recipes to Brighten Your Weekend

With over 40 delicious Sunday baking recipes to choose from, there’s no reason not to indulge in a little baking fun each weekend.

Whether you’re craving something sweet to kick-start your day or a savory snack to accompany your afternoon tea, these recipes are perfect for making your Sundays extra special.

From classic treats like cookies and cakes to unique twists on your favorite baked goods, the options are truly endless.

So, gather your ingredients, preheat the oven, and get ready to fill your home with the irresistible smells of freshly baked creations.

Sunday Cinnamon Rolls

These soft and buttery cinnamon rolls are the perfect treat to bake on a lazy Sunday morning. With a rich, sweet cinnamon filling and a drizzle of cream cheese icing, these rolls will fill your kitchen with the comforting aroma of fresh baked goods. Whether you’re having a cozy breakfast with family or planning to indulge on a relaxing day, these cinnamon rolls are sure to be a hit.

Ingredients:

• 1 cup warm milk
• 1/2 cup sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup melted butter
• 4 cups all-purpose flour
• 1/2 tsp salt
• 2 eggs
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup softened butter (for spreading)
• 1 cup powdered sugar
• 2 tbsp cream cheese
• 2 tbsp milk (for icing)

Instructions:

1. In a large bowl, combine warm milk and sugar. Stir in the yeast and let it sit for about 5 minutes, until it becomes frothy.
2. Add the melted butter, eggs, and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, then place it in a greased bowl. Cover with a clean towel and let it rise for 1-2 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C). Punch down the dough and roll it out into a rectangle on a floured surface. Spread the softened butter over the dough. Sprinkle with brown sugar and cinnamon.
5. Roll up the dough tightly, starting from the long edge. Slice into 12 equal pieces and place them in a greased 9×13-inch baking pan.
6. Let the rolls rise for an additional 30 minutes before baking for 25-30 minutes, or until golden brown.
7. While the rolls are baking, prepare the icing by mixing the powdered sugar, cream cheese, and milk until smooth.
8. Once the rolls are done, remove them from the oven and let them cool slightly. Drizzle with the cream cheese icing and serve warm.

These cinnamon rolls offer the perfect balance of sweetness and fluffiness, making them an ideal Sunday indulgence. The dough is soft and pillowy, while the cinnamon filling gives a comforting, warm flavor. Topped with a creamy, tangy icing, each bite is pure heaven. Whether you’re serving them for brunch or enjoying them as a snack, these cinnamon rolls will make your Sunday extra special. They’re best enjoyed fresh, but any leftovers can be stored in an airtight container for a couple of days and reheated.

Sunday Lemon Poppy Seed Muffins

These light and fragrant lemon poppy seed muffins are the ideal Sunday morning treat. The zesty lemon pairs beautifully with the crunch of poppy seeds, creating a refreshing yet satisfying flavor. Whether served with tea or as part of a breakfast spread, these muffins are a crowd-pleaser and perfect for a relaxing day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 cup buttermilk

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, beat the softened butter and sugar until creamy and light. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla, lemon zest, and lemon juice.
5. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

The combination of lemon and poppy seeds in these muffins is both refreshing and comforting, making them a great choice for Sunday mornings. The muffins are light, with a delicate crumb and a burst of citrus flavor. The addition of lemon juice and zest gives them a refreshing twist, while the poppy seeds offer a satisfying crunch. These muffins are perfect when paired with a cup of coffee or tea, or simply enjoyed on their own for a cozy, leisurely breakfast. They stay fresh for a couple of days and can also be frozen for later enjoyment.

Sunday Banana Bread

This classic banana bread recipe is a must-try for a relaxing Sunday. With its moist, flavorful crumb and sweet banana taste, it’s the ultimate comfort food. This recipe is easy to make and can be customized with optional add-ins like nuts or chocolate chips. It’s a perfect way to use overripe bananas and enjoy a sweet, homemade treat.

Ingredients:

• 2-3 overripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the melted butter, sugar, eggs, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with the sour cream. Mix until just combined.
5. Fold in the optional add-ins, such as walnuts or chocolate chips, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana bread is a simple yet incredibly satisfying treat that’s perfect for a Sunday bake. The bananas provide natural sweetness and moisture, while the sour cream ensures the bread stays tender and fluffy. The flavor is rich without being overpowering, making it a favorite for breakfast, brunch, or a snack. Add-ins like walnuts or chocolate chips give it an extra special touch, but it’s delicious on its own as well. Enjoy it fresh, or store it for later in an airtight container for a few days. It’s also freezer-friendly, so you can make it in advance for future indulgence.

Sunday Chocolate Chip Cookies

These classic chocolate chip cookies are chewy, gooey, and irresistibly delicious. With a rich buttery flavor, pockets of melty chocolate, and a slightly crisp edge, these cookies are the perfect treat to bake on a relaxed Sunday. Whether you’re enjoying them with a glass of milk or sharing them with loved ones, these cookies will bring comfort and joy.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Stir in the chocolate chips until evenly distributed throughout the dough.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These chocolate chip cookies are a timeless favorite that always hits the mark. The balance between the buttery dough and the rich chocolate is perfect, and the cookies have just the right amount of chewiness and crunch. Fresh from the oven, these cookies are hard to resist, and they stay soft and delicious for days. Serve them with milk or enjoy them on their own as a sweet treat for the family. They’re perfect for sharing or simply enjoying during a quiet Sunday afternoon.

Sunday Blueberry Muffins

These light, fluffy blueberry muffins are bursting with sweet berries and a touch of vanilla, making them the ideal baked good for a relaxing Sunday. With a slight crispness on the top and a soft, tender crumb, they are perfect for breakfast or as a mid-morning snack. Pair them with your favorite coffee or tea for a delightful treat.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh blueberries (or frozen)
• Optional: 2 tbsp sugar for topping

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar.
3. In a large bowl, beat the eggs and add the melted butter, vanilla extract, and milk. Mix until combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, making sure they are evenly distributed.
6. Spoon the batter into the muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with sugar for added crunch.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These blueberry muffins are soft and flavorful, with bursts of juicy blueberries in every bite. The muffin tops have a delightful slight crispness thanks to the optional sugar topping, and the inside is perfectly light and tender. They make an excellent addition to any Sunday breakfast or brunch spread, and their fresh, fruity flavor is a joy to enjoy with a hot beverage. You can make these muffins ahead of time and store them for a few days, or freeze them for an easy breakfast option on busy mornings.

Sunday Apple Cinnamon Streusel Cake

This apple cinnamon streusel cake is a delightful dessert that’s perfect for a cozy Sunday afternoon. With layers of tender cake, spiced apples, and a buttery cinnamon streusel topping, it’s a true treat for the senses. The cake is moist and full of flavor, with just the right amount of sweetness from the apples and the warm cinnamon spice.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 medium apples, peeled, cored, and chopped
• 1 tbsp ground cinnamon
• 1 tbsp sugar (for the apples)
• Streusel topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, toss the chopped apples with 1 tablespoon of sugar and 1 tablespoon of cinnamon. Gently fold the spiced apples into the batter.
7. To make the streusel topping, combine the flour, brown sugar, cinnamon, and cold cubed butter in a small bowl. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
8. Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This apple cinnamon streusel cake combines the best flavors of fall in a soft, moist cake with a crunchy, buttery streusel topping. The apples provide a sweet and slightly tart element, while the cinnamon adds a warm, comforting spice. It’s an ideal cake for Sunday afternoons or for sharing with family and friends over a cup of tea or coffee. The streusel topping gives a perfect crunch, making every bite delightful. Store leftovers in an airtight container for up to three days, or freeze for longer storage.

Sunday Zucchini Bread

This moist and flavorful zucchini bread is perfect for a Sunday bake. With a tender crumb and a hint of spice, it’s a comforting and delicious way to use up extra zucchini. Whether you enjoy it as a breakfast treat or a sweet snack with your afternoon tea, this zucchini bread will quickly become a family favorite.

Ingredients:

• 2 medium zucchinis, grated
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
4. Fold the grated zucchini into the wet mixture, ensuring it’s evenly combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. If desired, fold in walnuts or chocolate chips for added texture and flavor.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread is the perfect balance of moist and flavorful, with the zucchini adding natural sweetness and moisture. The spices like cinnamon and nutmeg give it a warm, comforting flavor that’s perfect for a lazy Sunday morning. The addition of walnuts or chocolate chips is optional but adds a great texture and extra flavor. It’s a great way to sneak some veggies into a sweet treat! The bread stays fresh for a few days and can also be frozen for later enjoyment.

Sunday Carrot Cake Muffins

These carrot cake muffins are a healthy yet indulgent way to start your Sunday. With warm spices like cinnamon and nutmeg, along with grated carrots and a hint of sweetness, they are a flavorful treat. Topped with a simple cream cheese frosting, these muffins are perfect for a special breakfast or brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• Optional: 1/2 cup chopped walnuts or raisins

For the cream cheese frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
4. Fold in the grated carrots and any optional add-ins like walnuts or raisins.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins are cooling, prepare the cream cheese frosting by beating the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
9. Once the muffins have cooled, spread a dollop of frosting on top of each muffin.

These carrot cake muffins are a healthier twist on traditional carrot cake, with the spices and grated carrots offering rich flavor while staying light and moist. The cream cheese frosting adds the perfect finishing touch, making these muffins both indulgent and comforting. They’re an ideal choice for a Sunday brunch or a snack to share with friends and family. The muffins are easy to store and can be kept in an airtight container for a few days, making them great for grabbing on the go.

Sunday Pumpkin Spice Scones

These pumpkin spice scones are the ultimate fall treat to bake on a Sunday. Light, flaky, and spiced with cinnamon, nutmeg, and cloves, they capture the essence of autumn in every bite. Topped with a glaze for extra sweetness, these scones are perfect for a cozy breakfast or an afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/2 cup canned pumpkin puree
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
3. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a circle about 1-inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-20 minutes, or until the scones are lightly golden on the edges.
9. While the scones cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
10. Drizzle the glaze over the cooled scones and serve.

These pumpkin spice scones are warm and inviting, with just the right amount of spice and a buttery, flaky texture. The pumpkin adds moisture and a subtle richness to the dough, while the glaze provides a sweet finish. Whether you enjoy them for breakfast or as an afternoon snack, these scones are perfect for a Sunday treat. The combination of spices and pumpkin makes them a fall favorite, and they can be stored for a couple of days, or frozen for longer storage.

Sunday Cinnamon Rolls

These homemade cinnamon rolls are soft, buttery, and filled with cinnamon sugar, making them the perfect treat to bake on a leisurely Sunday morning. The sweet aroma that fills your kitchen as they bake is enough to make anyone’s day. Top them off with a cream cheese glaze for an indulgent finish that’s perfect for brunch.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 1/4 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1/4 cup unsalted butter, softened (for filling)

For the cream cheese glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract

Instructions:

1. In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
2. In a large bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Stir until the dough begins to form.
3. Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1 hour, or until doubled in size.
5. While the dough is rising, mix the brown sugar and cinnamon in a small bowl for the filling.
6. Once the dough has risen, punch it down and roll it out on a floured surface into a 12×8-inch rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly over the top.
7. Roll the dough tightly into a log, then cut it into 8 even slices. Place the rolls in a greased 9-inch round pan or baking dish.
8. Cover the rolls and let them rise for another 30-45 minutes.
9. Preheat the oven to 375°F (190°C). Bake the rolls for 18-20 minutes, or until golden brown.
10. While the rolls bake, prepare the cream cheese glaze by beating together the cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
11. Drizzle the glaze over the warm rolls and serve immediately.

These cinnamon rolls are an indulgent Sunday treat, with soft, pillowy dough and a cinnamon-sugar filling that’s both sweet and spiced. The cream cheese glaze adds a tangy richness that complements the sweetness of the rolls perfectly. They’re perfect for a family breakfast or a cozy brunch with friends. The rolls can be made ahead and frozen for later enjoyment, making them a great option for busy mornings.

Sunday Banana Bread

Banana bread is a classic favorite, and this version is moist, flavorful, and incredibly easy to make. With ripe bananas and a touch of cinnamon, this banana bread has the perfect balance of sweetness and spice. It’s the ideal comfort food for a lazy Sunday afternoon.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the mashed bananas until evenly incorporated. If desired, fold in walnuts or chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana bread is incredibly moist and flavorful, thanks to the ripe bananas and the warm touch of cinnamon. The bread is slightly sweet and has a soft crumb that makes it perfect for snacking or enjoying with a cup of tea or coffee. The option to add walnuts or chocolate chips adds extra texture and flavor, but the bread is just as delicious on its own. It’s an easy recipe that makes use of overripe bananas and creates a comforting, homey treat that the whole family will love.

Sunday Lemon Poppy Seed Cake

This light and zesty lemon poppy seed cake is the perfect dessert to serve on a Sunday afternoon. The cake is tender and infused with bright lemon flavor, complemented by the slight crunch of poppy seeds. The lemon glaze drizzled over the top adds a refreshing sweetness that makes this cake simply irresistible.

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 granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup sour cream
• 2 tbsp poppy seeds

For the lemon glaze:

• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the 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, lemon juice, and sour cream.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the poppy seeds until evenly distributed.
7. Pour the batter into the prepared cake pan and smooth the top.
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.
10. While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the cooled cake before serving.

This lemon poppy seed cake is bright, fresh, and bursting with flavor. The combination of lemon zest and juice gives it a wonderfully tangy sweetness, while the poppy seeds provide a subtle crunch. The glaze adds the perfect finishing touch, making the cake both sweet and slightly tart. It’s a perfect dessert for a Sunday gathering or a light afternoon treat. The cake can be made a day ahead and stored in an airtight container, making it easy to prepare in advance for a special occasion.

Sunday Blueberry Muffins

These light and fluffy blueberry muffins are the perfect way to start your Sunday morning. Bursting with juicy blueberries, these muffins have a subtle sweetness and a light crumb that makes them an ideal breakfast or snack. The hint of vanilla and the addition of lemon zest make them even more irresistible.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 1/2 cups fresh blueberries (or frozen, but thawed)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted butter, milk, egg, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These blueberry muffins are a delicious and comforting treat, with the blueberries bursting with flavor in every bite. The lemon zest adds a refreshing twist, making them feel light and bright. They are perfect for breakfast or as a snack with a cup of coffee or tea. These muffins are best enjoyed fresh, but they can be stored in an airtight container for a couple of days or frozen for later use.

Sunday Chocolate Chip Banana Muffins

Banana muffins get a decadent twist with the addition of rich chocolate chips. These moist, sweet muffins are perfect for a Sunday morning or an afternoon snack. The combination of ripe bananas and melty chocolate is a classic that never disappoints, and these muffins are so easy to make!

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Stir until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Be sure not to overmix.
5. Gently fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate chip banana muffins are a delightful treat, with the perfect balance of sweetness from the bananas and the rich, melt-in-your-mouth chocolate. The muffins are light, moist, and flavorful, making them a great choice for breakfast or as a sweet snack. They can be made ahead of time and stored in an airtight container, and they freeze well, so you can enjoy them later.

Sunday Apple Cinnamon Pancakes

These apple cinnamon pancakes are a wonderful way to kick off your Sunday. Packed with tender chunks of fresh apples and infused with cinnamon, these pancakes are fluffy and full of flavor. Serve them with a drizzle of maple syrup and a dollop of whipped cream for the ultimate breakfast indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg
• 1 cup buttermilk
• 1/2 cup milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 medium apple, peeled, cored, and diced

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In a separate bowl, beat together the egg, buttermilk, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense pancakes.
4. Gently fold in the diced apples.
5. Heat a griddle or nonstick skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles begin to form on the surface. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
7. Serve the pancakes warm, topped with maple syrup and whipped cream.

These apple cinnamon pancakes are a cozy and flavorful treat for any Sunday breakfast. The combination of sweet apples and warm cinnamon makes each bite comforting and delicious. They’re easy to make and perfect for a family brunch or a leisurely weekend morning. Top them with your favorite syrup or a dusting of powdered sugar for added sweetness. These pancakes can be kept warm in the oven if making in batches, or stored in the refrigerator for a quick breakfast throughout the week.

Note: More recipes​ are coming soon!