Slice of Irish Lemon Pudding Cake topped with lemon zest and cream

Irish Lemon Pudding Cake

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why make this recipe

This lemon pudding cake is light, bright, and easy. It gives a soft cake layer with a lemony pudding under it. The flavors are simple and fresh. It works for family dessert or a small party.

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introduction

This recipe makes a warm, simple Irish lemon pudding cake. You use lemon curd and common kitchen items. If you like Irish desserts, try one like an Irish whiskey cake recipe for a change of flavor.

how to make Irresistible Traditional Irish Lemon Pudding Cake Recipe

You keep steps short and clear. The batter will be thin, but it bakes into a cake with a soft pudding base. Use room temperature eggs and melted butter to help the batter mix smoothly. For ideas on mixing small cake batters, see an almond nut cake recipe for a similar simple method.

Ingredients :

  • 1 cup lemon curd (feel free to use store-bought for convenience)
  • 1 cup flour (the batter will be runny)
  • 1 cup sugar (brown sugar can deepen the flavor)
  • 4 tablespoons butter (melted; margarine or dairy-free alternative work)
  • 3 large eggs (ensure they’re at room temperature)
  • 1 cup milk (whole milk recommended; almond or oat milk can be used)
  • 1 tablespoon powdered sugar (for dusting before serving)
  • 1 tablespoon lemon zest (use fresh for the best results)

Directions : How to Make

  1. Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
  2. In a bowl, whisk the eggs and sugar until smooth. Add melted butter and lemon curd. Mix well.
  3. Stir in the flour and milk slowly. The batter will be runny. Add lemon zest and mix just until combined.
  4. Pour the batter into the prepared dish. Smooth the top with a spatula.
  5. Bake on the middle rack for 35–45 minutes. The top should be set and light golden. A toothpick into the cake should come out mostly clean.
  6. Let it cool for 10 minutes. The pudding will be slightly loose under the cake layer. Dust with powdered sugar before serving.

how to serve Irresistible Traditional Irish Lemon Pudding Cake Recipe

Serve warm in slices or scoops. Add whipped cream or a spoon of extra lemon curd on top. You can also serve with berries or a simple cream. For a brunch spread, pair it with pancakes like these buttermilk pancakes.

how to store Irresistible Traditional Irish Lemon Pudding Cake Recipe

Cover the cooled cake with plastic wrap or place in an airtight container. Store in the fridge for up to 3 days. Reheat small portions in the microwave for 20–30 seconds, or warm in a low oven before serving.

tips to make Irresistible Traditional Irish Lemon Pudding Cake Recipe

  • Use fresh lemon zest for the best flavor.
  • Do not overmix after you add the flour; mix until just combined.
  • If you use a glass dish, check the cake a few minutes earlier since glass can bake faster.
  • Let the cake rest a little after baking so the pudding layer settles.

variation (if any)

  • Add 1/2 teaspoon vanilla for a softer flavor.
  • Swap white sugar for brown sugar for a deeper taste.
  • Use dairy-free milk and margarine for a vegan-friendly twist (use a vegan egg substitute if needed).
  • Add a handful of raspberries into the batter for a fruit twist.

FAQs

Q: Can I use homemade lemon curd?
A: Yes. Homemade lemon curd gives fresher flavor but store-bought works fine and saves time.

Q: Why is the batter runny?
A: This pudding cake needs a thin batter. It separates during baking to form a cake on top and pudding below.

Q: Can I freeze this cake?
A: You can freeze slices in an airtight bag for up to one month. Thaw in the fridge and warm before serving.

Q: Do I need to use whole milk?
A: Whole milk gives a richer result, but almond or oat milk work too.

FAQs (extra)

Q: Will the cake be very sweet?
A: It is sweet but balanced by lemon tartness. You can cut sugar slightly if you prefer less sweet.

Q: Can I make this in a smaller pan?
A: Yes, baking time may change. Check the cake earlier and adjust as needed.

Conclusion

For another warm Irish dessert you can try later, see this Gluten Free Irish Apple Cake – A Cozy Comfort Dessert.

Irish Lemon Pudding Cake

This light and bright Irish lemon pudding cake combines a soft cake layer with a lemony pudding base, making it perfect for family desserts or small gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Irish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lemon curd Feel free to use store-bought for convenience.
  • 1 cup flour The batter will be runny.
  • 1 cup sugar Brown sugar can deepen the flavor.
  • 4 tablespoons butter Melted; margarine or dairy-free alternative work.
  • 3 large eggs Ensure they're at room temperature.
  • 1 cup milk Whole milk recommended; almond or oat milk can be used.
  • 1 tablespoon powdered sugar For dusting before serving.
  • 1 tablespoon lemon zest Use fresh for the best results.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
  2. In a bowl, whisk the eggs and sugar until smooth.
  3. Add melted butter and lemon curd. Mix well.
  4. Stir in the flour and milk slowly. The batter will be runny.
  5. Add lemon zest and mix just until combined.
  6. Pour the batter into the prepared dish. Smooth the top with a spatula.
Baking
  1. Bake on the middle rack for 35–45 minutes. The top should be set and light golden. A toothpick inserted into the cake should come out mostly clean.
  2. Let it cool for 10 minutes. The pudding will be slightly loose under the cake layer.
  3. Dust with powdered sugar before serving.

Notes

Use fresh lemon zest for the best flavor. Do not overmix after you add the flour; mix until just combined. If using a glass dish, check the cake a few minutes earlier since glass can bake faster. Let the cake rest a little after baking so the pudding layer settles.