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Hello!
I’m back today with a low-lift treat to kick off the weekend. Most summer weeks, there's a simple cake or a quick bread (affectionately known in the UK as a tea loaf) sitting on the center island in my kitchen. Not to celebrate anything in particular, but because soft loaves and snacking cakes have a way of turning ordinary summer days into a memory. It’s a little trick I learned from my mom—warm banana bread days were always our favorite.
I’m not taking about dessert cakes; these are hospitality cakes—snacking cakes if you will. A reason to invite your friend in for coffee after your morning walk. An excuse to say yes to the playdate. The thing ready to slice and grab for the impromptu creek-meet-up/picnic/lake swim.
These are also excellent for the holiday weekend: perfect for packing for the picnic/potluck, and wonderful for welcoming in house guests for a long weekend stay. Because they do well (and often improve) when made ahead, you can even get started on one today, for any event you have on the docket this weekend.
Sending love. I hope it’s a good one.
xx
Sarah
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These favorites—from light and lemony to deeply dark and fudgy—are good in any season but especially now, when simple trumps sophisticated, every time. Some of these simple cakes are better at room temperature, others do well when chilled (try the chocolate-tahini cake after 24 hours in the fridge—it’s like fudge!).
BLUEBERRY SNACKING LOAVES (make with wild blueberries!)*
ALMOST FAMOUS BUNDT CAKE (make with blueberries, raspberries, blackberries or a mix!)*
*These two classic holidays loaves have an unflappably easy and flavorful base that I use interchangeably all summer long with blueberries and raspberries. When in season, start with fresh berries (frozen berries clump and stain the batter; fresh berries bake more evenly and burst little bits of warm fruit in every bite).
GET AHEAD: Most of these loaves are a perfect make-ahead treat because the flavors and textures develop on day two (bakers call this ripening a bread). Because homemade breads have no preservatives, those with fruits will ferment in 48 hours on hot days. Keep loaves in the fridge if you plan to keep longer than 2 days, or wrap well and freeze to pull out as needed.
BONUS: David Lebovitz Chocolate Yogurt Snacking Cakes, which I shared in May. Linking them again here, in case you missed them.
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Photos © Sarah Copeland by Gentl and Hyers for Every Day is Saturday (chocolate cake, bundt cake), Sarah Copeland (banana bread, lemon loaf). Food Styling by Sarah Copeland. Chocolate Yogurt Snacking Cakes photo by Ed Anderson from The Great Book of Chocolate by David Lebovitz, copyright © 2026.
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