Spring baking recipes

Put a twist on the classic American monkey bread with Easter flavours. It’s made to be pulled apart and eaten with your hands – like a monkey would!

Bake this classic Easter simnel cake. Top with 11 balls of marzipan – said to represent 11 of Jesus’s disciples, leaving off Judas – or with spring flowers

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing

Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking

Achieve the perfect hot cross buns with master baker, Paul Hollywood's ultimate guide to baking and decorating these delicately spiced, fruity Easter treats.

This recipe tastes even better with homegrown rhubarb

Create the perfect cookie with a soft, chewy centre and crisp outer edge. Mini chocolate eggs, white and dark chocolate chunks make them an indulgent Easter treat

Celebrate Easter with our stunning simnel loaf cake. Hidden marzipan along with a toasted marzipan and cherry decoration makes this a showstopper dessert

This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth

A universal favourite, in cookie form! Give your standard carrot cake an upgrade with these bite-sized, biscuity treats

This stunning Easter bake has pink and yellow squares of light sponge, sandwiched with apricot jam and is topped with balls of marzipan

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

An irresistible almond sponge, studded with juicy cherries and chocolate chunks. It'll keep in your cake tin for a few days – if it lasts that long!

A sticky and delicious sponge with decorative candied carrot topping - enjoy a slice with a cup of coffee or tea

Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea

This teatime treat is a cross between a fruity spring-like simnel cake and a bakewell tart – great with a cuppa