Loaf Cake

A classic lemon-blueberry bread is a thing of beauty. Plush lemon cake studded with jammy, perfectly suspended blueberries gets coated in a glossy, dripping glaze.

This riff on pound cake subs out the plain ol’ butter for golden butter, or butter that is cooked just shy of brown butter.

This lemon meringue bread gets better the longer it sits—on days two and three it really shines.

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.

A clementine’s sweet tartness and the rich flavor of chocolate make for a lovely pairing in this cake.

This vegan banana bread recipe gives you a loaf that's moist, perfectly salty, and just sweet enough.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

This joconde cake is nutty and rich but still light as a sponge cake should be.

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

Developed for baking in the mountains, this flavorful pound cake is a winner, especially when topped with creamy homemade chocolate icing.

This simple snacking cake could be breakfast—or an afternoon pick-me-up. It’s a great way to put any lingering cans of cranberry sauce to good use.

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black loaf flavored with orange zest and steeped in orange juice after it is baked.

This dairy-free cake hits all the right autumnal notes: it’s earthy thanks to the olive oil, warm thanks to the spices.

Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.

Breakfast loaves are so great for grabbing on-the-go, and this deliciously sweet loaf is a firm favourite of mine in the morning. ‘Bread’ just got very interesting!

Earthy, nutrient-rich whole grain flours add personality to this breakfast- or dessert-ready banana loaf.

Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.

You don’t need a mixer for this cake, and when you slice into it, you’ll be greeted with a surprise: bold stripes of bright blueberry filling.