Irresistible Traditional Irish Lemon Pudding Cake Recipe

why make this recipe

This lemon pudding cake is simple and comforting. It mixes bright lemon flavor with a soft, pudding-like cake. It works for family dinners or small gatherings. The recipe uses common ingredients and is quick to make.

introduction

This cake has a light cake top and a soft, lemony pudding below. It is a traditional Irish style dessert that feels homey and fresh. If you like warm puddings, you may also enjoy the apple and raisin cake recipe as another cozy option.

how to make Irresistible Traditional Irish Lemon Pudding Cake Recipe

Make sure your eggs are at room temperature. Melt the butter and zest one lemon. The batter will be runny, and that is correct. Bake until the top is set and the pudding is soft below. Let it rest a little before serving.

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 the 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, milk, lemon curd, and lemon zest. Stir to combine.
4. Fold in the flour until the batter is smooth. Do not overmix. The batter will be runny.
5. Pour the batter into the prepared dish.
6. Bake for 30–40 minutes, or until the top is lightly golden and a toothpick in the center comes out with a few moist crumbs.
7. Remove from the oven and let sit 10 minutes. The pudding will continue to set as it cools.
8. Dust with powdered sugar before serving.

how to serve Irresistible Traditional Irish Lemon Pudding Cake Recipe

Serve warm or at room temperature. Add a spoonful of cream, a scoop of vanilla ice cream, or extra lemon curd on top. Cut into squares or scoop into bowls to show the pudding layer.

how to store Irresistible Traditional Irish Lemon Pudding Cake Recipe

Cover the cake with plastic wrap or place in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.

tips to make Irresistible Traditional Irish Lemon Pudding Cake Recipe

• Use room temperature eggs for a better rise.
• Fresh lemon zest gives brighter flavor than dried zest.
• Do not overbake; the center should stay slightly soft.
• If using a non-dairy milk, choose one with mild flavor so it does not hide the lemon.
• Let the cake rest a few minutes after baking to let the pudding set.

variation (if any)

• Add a teaspoon of vanilla extract for extra warmth.
• Fold in a handful of raspberries for a fruity twist.
• Use lime curd instead of lemon for a different citrus note.

FAQs

Q: Can I use store-bought lemon curd?
A: Yes. Store-bought lemon curd works well and saves time.

Q: Why is my batter very runny?
A: The batter is meant to be runny for the pudding layer. This is normal.

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free butter or margarine and almond or oat milk. The cake will still set.

Q: Can I freeze this pudding cake?
A: You can freeze portions wrapped tightly for up to one month. Thaw in the fridge before reheating.

Irresistible Traditional Irish Lemon Pudding Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian

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Description

A comforting lemon pudding cake that mixes bright lemon flavor with a soft, pudding-like texture, perfect for family dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 1 cup lemon curd (store-bought is fine)
• 1 cup flour
• 1 cup sugar (brown sugar can deepen flavor)
• 4 tablespoons butter (melted; margarine or dairy-free alternative)
• 3 large eggs (room temperature)
• 1 cup milk (whole milk recommended; almond or oat milk can be used)
• 1 tablespoon powdered sugar (for dusting)
• 1 tablespoon lemon zest (fresh preferred)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a bowl, whisk the eggs and sugar until smooth.
3. Add melted butter, milk, lemon curd, and lemon zest and stir to combine.
4. Fold in the flour until the batter is smooth, being careful not to overmix. The batter will be runny.
5. Pour the batter into the prepared dish.
6. Bake for 30–40 minutes, until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
7. Remove from the oven and let sit for 10 minutes; the pudding will continue to set as it cools.
8. Dust with powdered sugar before serving.

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Notes

Serve warm or at room temperature. Store covered in the fridge for up to 3 days, or freeze portions wrapped tightly for up to one month.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg