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A slice of creamy lemon pudding cake topped with whipped cream and lemon zest on a plate.

Traditional Irish Lemon Pudding Cake

This comforting Traditional Irish Lemon Pudding Cake features a light, fluffy lemon sponge baked over a bright, tangy lemon sauce, creating a delightful self-saucing dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Sauce
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup fresh lemon juice from 2-3 lemons
  • 1 cup boiling water
For the Cake Batter
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature, separated
  • 1 1/2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk room temperature
  • 2 tbsp lemon zest from 2-3 lemons
For Serving (Optional)
  • 1 tbsp powdered sugar for dusting
  • Fresh berries or whipped cream

Equipment

  • 9-inch round baking dish (oven-safe, about 2-quart capacity)
  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Whisk
  • Grater or zester
  • Juicer
  • Measuring cups and spoons
  • Spatula

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Lightly butter or grease a 9-inch round oven-safe baking dish (about 2-quart capacity).
Make the Lemon Sauce Base
  1. In a medium bowl, whisk together 1 cup of granulated sugar, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt. Slowly whisk in the 1/2 cup of fresh lemon juice until smooth. Pour this mixture evenly into the bottom of the prepared baking dish.
Prepare the Cake Batter
  1. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes, using an electric mixer.
  2. Beat in the 2 egg yolks one at a time, mixing well after each addition until fully incorporated.
  3. In a separate medium bowl, whisk together the sifted 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Stir in the 2 tablespoons of lemon zest.
  6. In a clean, dry bowl, beat the 2 egg whites with an electric mixer until stiff peaks form.
  7. Gently fold the beaten egg whites into the cake batter in two additions until no streaks remain, being careful not to deflate the mixture.
Assemble and Bake
  1. Carefully spoon the cake batter over the lemon sauce mixture in the baking dish, spreading it gently to cover the sauce.
  2. Pour the 1 cup of boiling water evenly over the top of the cake batter. Do not stir.
  3. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a skewer inserted into the cake portion (not into the sauce) comes out clean. The cake will be springy to the touch.
Cool and Serve
  1. Remove from the oven and let cool on a wire rack for at least 15-20 minutes before serving. The sauce will continue to thicken as it cools.
  2. To serve, spoon individual portions into bowls, ensuring each serving gets a good amount of the cake and the self-formed lemon pudding sauce from the bottom. Dust with powdered sugar and serve with fresh berries or a dollop of whipped cream, if desired.

Notes

For best results, ensure all cold ingredients (butter, eggs, milk) are at room temperature. This helps create a smooth, emulsified batter. The pudding cake is best served warm on the day it's made. Leftovers can be stored covered in the refrigerator for up to 2 days and gently reheated.