Delight in Irish Lemon Pudding Cake: A Comforting Classic

Enjoy a slice of traditional Irish Lemon Pudding Cake, a delightful dessert with a self-separating texture that is both comforting and easy to make.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Desserts

Cuisine: Irish

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup lemon curd store-bought can save time
1 cup flour runny batter is essential for self-separating effect
3/4 cup sugar brown sugar can enhance depth of flavor
1/2 cup butter margarine serves as a great dairy-free substitute
3 large eggs use them at room temperature for best results
1 cup milk whole milk is ideal; almond or oat milk works as dairy-free option

For the Finish

1 cup powdered sugar for dusting the top
1 tablespoon lemon zest fresh zest ensures the best taste experience

Equipment

1.5-quart baking dish
Large mixing bowl
Whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it with butter or lining with parchment paper.
In a large mixing bowl, combine the lemon curd, milk, sugar, eggs, and melted butter. Whisk until completely smooth.
Gradually sift in the flour, folding it gently into the wet mixture with a spatula. The batter should be runny.
Pour the prepared batter into the greased baking dish and bake for 30-35 minutes until the top is golden and the center has a slight jiggle.
Let the cake cool in the baking dish for about 10 minutes. Dust the top with powdered sugar and sprinkle fresh lemon zest before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Feel free to swap in dairy-free alternatives or gluten-free flour to suit dietary needs without sacrificing flavor.

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