20 Delicious Irish Dessert Recipes Authentic

Craving a taste of Ireland? Whether you’re celebrating St. Patrick’s Day or just love rich, comforting desserts, these 20 authentic Irish treats are sure to delight. From creamy custards to buttery shortbread and boozy puddings, each recipe brings a little piece of the Emerald Isle to your kitchen. Get ready to bake your way through Ireland’s sweetest traditions—your taste buds will thank you!

Traditional Irish Apple Cake

This cozy, rustic cake is like a hug from Grandma—tender spiced apples nestled in a buttery, crumbly dough. Perfect with a cup of tea!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg
• 1/4 cup whole milk
• 2 medium tart apples (like Granny Smith), peeled and thinly sliced
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Dry mix: Whisk together 2 cups flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg in a large bowl.
3. Butter: Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs.
4. Wet mix: Beat the egg with 1/4 cup milk, then stir into the flour mixture until just combined (dough will be stiff).
5. Layer: Press half the dough into the pan. Arrange apple slices evenly over the dough, then crumble the remaining dough on top. Sprinkle with 1 tbsp coarse sugar.
6. Bake: Bake for 40–45 minutes until golden and apples are tender when pierced with a fork.

The magic here? The dough bakes up like a tender scone, while the apples soften into jammy pockets—no frosting needed!

Tip: Serve warm with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Classic Irish Bread Pudding

This comforting bread pudding is a cozy twist on the classic, with a hint of whiskey-soaked raisins and a custardy center that’s pure nostalgia in every bite.

Ingredients:

• 6 cups stale French bread, cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins
• 2 tbsp Irish whiskey (optional)
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter.
2. In a small bowl, soak raisins in 2 tbsp Irish whiskey (if using) for 10 minutes. Drain and set aside.
3. In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth.
4. Add bread cubes and soaked raisins to the custard mixture, gently pressing down to submerge. Let sit for 15 minutes, stirring occasionally.
5. Pour mixture into the prepared dish and drizzle with 2 tbsp melted butter. Bake for 45–50 minutes until golden and set with a slight jiggle in the center.

The magic here? The whiskey-kissed raisins add a grown-up depth, while the custard stays luxuriously soft beneath that crisp top.

Tip: For extra richness, serve warm with a drizzle of bourbon caramel sauce or a dollop of whipped cream.

Homemade Irish Whiskey Cheesecake

This rich, boozy cheesecake is a showstopper—creamy with a hint of whiskey warmth and a buttery graham cracker crust that’s impossible to resist.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup Irish whiskey
• 1 cup sour cream

Instructions

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, ¼ cup sugar, and a pinch of salt. Press firmly into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Make the filling: Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla and ¼ cup whiskey. Fold in sour cream.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour.
4. Chill: Refrigerate for at least 4 hours (or overnight) before slicing.

The whiskey adds a subtle kick that deepens the cheesecake’s flavor without overpowering it—perfect for St. Patrick’s Day or any cozy dessert occasion.

Tip: For cleaner slices, dip your knife in hot water and wipe it between cuts.

Decadent Irish Chocolate Guinness Cake

Rich, moist, and infused with the deep malty notes of Guinness, this chocolate cake is a showstopper that’s surprisingly simple to make.

Ingredients:

• 1 cup Guinness stout (room temperature)
• 1 cup unsalted butter, cubed
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• ¾ cup sour cream
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a saucepan, heat 1 cup Guinness and 1 cup butter over medium-low until melted. Whisk in ¾ cup cocoa powder and 2 cups sugar until smooth. Remove from heat and let cool slightly.
3. In a bowl, whisk ¾ cup sour cream, 2 eggs, and 1 tbsp vanilla into the Guinness mixture until combined.
4. Sift in 2 cups flour, 2 tsp baking soda, and ½ tsp salt, folding gently until just incorporated (don’t overmix).
5. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick comes out clean. Cool completely before slicing.

The stout adds a subtle depth to the chocolate, making this cake luxuriously moist with a tender crumb—perfect for St. Patrick’s Day or any celebration that calls for a little indulgence.

Tip: For extra decadence, drizzle with a whiskey-spiked chocolate ganache or dust with powdered sugar.

Authentic Irish Potato Farls with Honey

These golden, griddled potato farls are a taste of Ireland’s cozy kitchens, with a sweet drizzle of honey for a comforting twist.

Ingredients:

• 2 cups mashed potatoes (cooled)
• 1 cup all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• 2 tbsp honey, plus extra for serving
• 1 tbsp vegetable oil (for cooking)

Instructions:

1. In a bowl, mix the mashed potatoes, 1 cup flour, 1/2 tsp salt, and melted butter until a soft dough forms. Turn onto a lightly floured surface and knead gently for 1 minute.
2. Divide the dough into 4 equal pieces. Roll each into a 1/2-inch-thick circle, then cut into quarters (like a pie).
3. Heat a skillet over medium and add 1 tbsp vegetable oil. Cook the farls in batches for 3–4 minutes per side, until crisp and golden.
4. Drizzle each serving with 2 tbsp honey while warm.

The magic here? The crispy edges give way to fluffy potato centers, and the honey adds just the right touch of sweetness—no jam required!

Tip: For extra richness, swap the vegetable oil for butter when frying.

Rich Irish Coffee Tiramisu

This boozy twist on classic tiramisu swaps espresso for Irish coffee, blending whiskey-kissed coffee with creamy mascarpone for a dessert that’s as cozy as it is indulgent.

Ingredients:

• 1 ½ cups strong brewed coffee, cooled
• 2 tbsp Irish whiskey
• 2 tbsp granulated sugar
• 24 ladyfinger cookies (about 7 oz)
• 16 oz mascarpone cheese, room temperature
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Unsweetened cocoa powder, for dusting

Instructions:

1. Soak the ladyfingers: Whisk together cooled coffee, Irish whiskey, and 2 tbsp granulated sugar in a shallow bowl. Quickly dip each ladyfinger into the mixture (1–2 seconds per side) and arrange in a single layer in an 8×8-inch dish.
2. Make the filling: In a large bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes.
3. Layer: Spread half the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to set. Just before serving, dust generously with cocoa powder.

The magic here? The whiskey-infused coffee seeps into every bite, while the mascarpone stays luxuriously light—no eggs required!

Tip: For extra decadence, drizzle with melted chocolate or sprinkle with chocolate shavings before serving.

Sweet Irish Oatmeal Cookies

These buttery, chewy oatmeal cookies are studded with plump raisins and a hint of warm cinnamon—perfect with a cup of tea or packed into lunchboxes.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy, about 2 minutes. Add the eggs and 1 tsp vanilla, mixing until combined.
3. In a separate bowl, whisk together the flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Gradually stir into the butter mixture.
4. Fold in the oats and raisins until just combined. Drop 2-tbsp portions of dough onto the sheets, spacing them 2 inches apart.
5. Bake for 12–14 minutes, until edges are golden but centers are still soft. Cool on the sheets for 5 minutes before transferring to a rack.

The secret to their irresistible chew? A slightly underbaked center—pull them out just as the edges crisp up for the perfect texture.

Tip: Soak the raisins in warm water for 10 minutes before adding to keep them extra juicy.

Velvety Irish Cream Liqueur Mousse

This dreamy mousse combines the rich, boozy kick of Irish cream with cloud-like whipped cream—perfect for impressing guests or treating yourself.

Ingredients

• 1 cup heavy cream, chilled
• 1/4 cup Irish cream liqueur (like Baileys)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate shavings (for garnish)

Instructions

1. In a large bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes.
2. Add the Irish cream liqueur, powdered sugar, and vanilla extract. Continue beating until stiff peaks form, another 1–2 minutes (don’t overmix).
3. Divide the mousse into 4 serving glasses and chill for at least 1 hour to set.
4. Just before serving, sprinkle with dark chocolate shavings.

The magic here? The liqueur adds depth without overpowering, while the mousse stays luxuriously light. It’s like sipping a creamy cocktail with a spoon!

Tip: For extra flair, rim the glasses with cocoa powder or crushed espresso beans before filling.

Fluffy Irish Soda Bread with Raisins

This tender, slightly sweet Irish soda bread studded with plump raisins comes together in minutes—no yeast or kneading required!

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups buttermilk (shaken)
• 1 large egg
• 1/2 cup raisins
• 1 tbsp melted butter (for brushing)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking soda, and 1 tsp salt.
3. Make a well in the center and pour in 1 1/2 cups buttermilk and the egg. Stir just until a shaggy dough forms, then gently fold in the raisins (don’t overmix!).
4. Turn dough onto a floured surface, shape into a round loaf, and transfer to the baking sheet. Cut a deep “X” on top with a sharp knife.
5. Bake for 40–45 minutes until golden and hollow-sounding when tapped. Brush with 1 tbsp melted butter while warm.

The magic here? That crispy, buttery crust gives way to a cloud-like crumb—thanks to the buttermilk’s tang and the quick chemical rise.

Tip: For extra-rich flavor, soak the raisins in warm water (or tea!) for 10 minutes before adding.

Creamy Irish Baileys Chocolate Truffles

These indulgent truffles combine rich dark chocolate with the smooth, boozy kick of Baileys—perfect for gifting or treating yourself!

Ingredients:

• 8 oz high-quality dark chocolate (70% cacao), finely chopped
• 1/2 cup heavy cream
• 3 tbsp Baileys Irish Cream
• 1 tbsp unsalted butter, softened
• 1/4 cup cocoa powder (for rolling)

Instructions:

1. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low until it just begins to simmer (about 2–3 minutes). Pour the hot cream over the chocolate and let sit for 1 minute.
2. Gently stir the mixture with a spatula until the chocolate is fully melted and smooth. Whisk in the Baileys and softened butter until glossy.
3. Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
4. Use a teaspoon or small cookie scoop to portion the mixture, then roll into 1-inch balls. Dust your hands with cocoa powder to prevent sticking if needed.
5. Roll each truffle in cocoa powder to coat, then transfer to an airtight container. Chill for another 30 minutes before serving.

The secret to these truffles? The Baileys adds a velvety richness without overpowering the chocolate—making them dangerously addictive!

Tip: For extra flair, roll some truffles in crushed nuts or toasted coconut instead of cocoa powder.

Spiced Irish Gingerbread Cake

This warmly spiced gingerbread cake is a hug in dessert form—moist, fragrant, and just sweet enough with a kick of black pepper for depth.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp freshly ground black pepper
• ½ cup unsalted butter, softened
• ½ cup packed dark brown sugar
• 1 large egg
• ½ cup molasses
• ½ cup hot water

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp ginger, 1 tsp cinnamon, ¼ tsp cloves, and ¼ tsp black pepper in a bowl.
3. In a separate bowl, beat ½ cup butter and ½ cup brown sugar until fluffy. Add 1 egg and ½ cup molasses; mix until smooth.
4. Alternately fold dry ingredients and ½ cup hot water into the wet mixture until just combined (batter will be thin).
5. Pour into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes before slicing.

The black pepper isn’t just for heat—it amplifies the spices and molasses, making each bite more complex than your average gingerbread.

Tip: For extra moisture, brush the warm cake with a tablespoon of whiskey or apple cider before serving.

Traditional Irish Rhubarb Crumble

This cozy, tart-sweet dessert is a Irish classic—simple enough for weeknights but special enough to impress guests.

Ingredients

• 4 cups chopped fresh rhubarb (1/2-inch pieces)
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. In a 9-inch pie dish, toss rhubarb with 3/4 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla. Set aside.
2. In a bowl, whisk 1 cup flour, 1/2 cup oats, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in 1/2 cup cold butter with a pastry cutter until crumbly.
3. Sprinkle topping evenly over rhubarb. Bake for 35–40 minutes until bubbly and golden.

The magic here? The juicy rhubarb softens into jammy perfection while the oat-streusel topping stays irresistibly crisp.

Tip: For extra crunch, add 1/4 cup chopped walnuts to the crumble mix.

Luscious Irish Caramel Squares

These Luscious Irish Caramel Squares are buttery, chewy, and downright irresistible—like a homemade Twix bar but even better!

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper, leaving overhang for easy removal.
2. Make the crust: Beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 2 cups flour until crumbly. Press evenly into the pan. Bake for 20 minutes until lightly golden.
3. Make the caramel: In a saucepan over medium heat, combine sweetened condensed milk, 1/2 cup brown sugar, 1/4 cup butter, and 1/4 tsp salt. Stir constantly for 5-7 minutes until thickened. Remove from heat, stir in 1 tsp vanilla, then pour over the baked crust.
4. Chill: Refrigerate for 1 hour until caramel sets.
5. Melt chocolate: Microwave 1 cup chocolate chips in 30-second bursts, stirring until smooth. Spread over caramel layer. Chill 30 minutes before slicing.

The magic here? That velvety homemade caramel—no store-bought shortcuts! It’s thick, rich, and perfectly balanced by the crisp shortbread base.

Tip: For clean cuts, dip your knife in hot water and wipe between slices.

Golden Irish Honeycomb Candy

This airy, crunchy honeycomb candy shatters with every bite, delivering a buttery caramel flavor with a playful fizz from baking soda—it’s like edible magic!

Ingredients:

• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 3 tbsp water
• 2 tbsp unsalted butter, cubed
• 1 tbsp honey
• 1 1/2 tsp baking soda
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prep: Line a baking sheet with parchment paper. Have all ingredients measured and ready—the process moves fast!
2. Cook the syrup: In a deep saucepan over medium heat, combine 1 cup granulated sugar, 1/4 cup corn syrup, and 3 tbsp water. Stir just until dissolved, then stop stirring and let the mixture boil until it reaches 300°F on a candy thermometer (hard crack stage), about 8–10 minutes. The syrup will turn golden amber.
3. Add flavor: Remove from heat and immediately whisk in 2 tbsp butter, 1 tbsp honey, 1/4 tsp vanilla extract, and a pinch of salt until smooth.
4. Activate the fizz: Quickly sift in 1 1/2 tsp baking soda and whisk vigorously for 5 seconds—the mixture will bubble dramatically. Pour onto the prepared sheet immediately (don’t spread—it will self-level).
5. Cool & crack: Let harden undisturbed for 1 hour, then break into shards with a knife or your hands.

The secret? That baking soda reaction creates hundreds of tiny bubbles, giving the candy its signature honeycomb lightness. Store in an airtight container to keep it crisp!

Tip: For a festive twist, drizzle melted chocolate over the cooled candy and sprinkle with sea salt.

Refreshing Irish Mint Chocolate Parfait

This creamy, dreamy parfait layers cool minty cream with rich chocolate for a dessert that feels indulgent yet light—perfect for St. Patrick’s Day or any day you crave a sweet pick-me-up.

Ingredients:

• 1 1/2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp pure peppermint extract
• 4 drops green food coloring (optional)
• 1 cup chocolate cookie crumbs (like Oreos)
• 1/2 cup hot fudge sauce, warmed slightly
• Fresh mint leaves or chocolate shavings for garnish

Instructions:

1. In a large bowl, whip the heavy cream with powdered sugar and peppermint extract until stiff peaks form, about 3–4 minutes. Add food coloring (if using) and gently fold until evenly tinted.
2. Layer the parfait: In 4 serving glasses, start with 2 tbsp chocolate cookie crumbs, followed by 1/4 cup mint cream. Drizzle with 1 tbsp hot fudge sauce, then repeat layers once more.
3. Chill for at least 30 minutes to set. Before serving, top with extra cookie crumbs, a mint leaf, or chocolate shavings.

The magic here? The hot fudge seeps into the cookie layer, creating a chewy, brownie-like texture against the airy mint cream.

Tip: For a boozy twist, fold 1 tbsp Irish cream liqueur into the whipped cream!

Classic Irish Shortbread Cookies

Buttery, crumbly, and just sweet enough, these traditional Irish shortbread cookies melt in your mouth with every bite.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract (optional)

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup (2 sticks) softened butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Mix in 1 tsp vanilla extract (if using).
3. Gradually add 2 cups all-purpose flour and 1/4 tsp salt, mixing just until the dough comes together (don’t overwork it).
4. Turn dough onto a lightly floured surface and gently pat into a 1/2-inch-thick rectangle. Cut into fingers or squares, or use a cookie cutter for shapes.
5. Arrange cookies on the prepared baking sheet, prick each with a fork (for that classic shortbread look), and bake for 20–25 minutes until pale golden around the edges.
6. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

The magic of these cookies lies in their simplicity—just butter, sugar, and flour transform into a tender, sandy-textured treat that pairs perfectly with tea. For extra flair, sprinkle with sugar before baking!

Tip: For the best texture, use high-quality butter and avoid overmixing the dough.

Warm Irish Butterscotch Pudding

This rich, velvety pudding is like a hug in a bowl—comforting caramel notes with a whisper of Irish whiskey to elevate it from simple to special.

Ingredients:

• 1 cup packed dark brown sugar
• 1/4 cup unsalted butter, cubed
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3 large egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp Irish whiskey (optional but recommended)
• 1/4 tsp fine sea salt

Instructions:

1. In a medium saucepan over medium heat, melt the dark brown sugar and butter, stirring frequently until smooth and bubbling, about 3 minutes.
2. Slowly whisk in the heavy cream and whole milk until fully combined. Bring to a gentle simmer, then remove from heat.
3. In a separate bowl, whisk the egg yolks, cornstarch, vanilla extract, Irish whiskey, and sea salt until smooth. Gradually ladle 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper.
4. Pour the tempered yolk mixture back into the saucepan and return to medium-low heat. Cook, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon (about 5–7 minutes). Do not boil.
5. Strain through a fine-mesh sieve into serving dishes. Let cool slightly before serving warm, or chill for a firmer texture.

The magic here? Straining ensures silkiness, while the whiskey adds a grown-up depth that balances the sweetness. Tip: For extra flair, top with whipped cream and a drizzle of melted butterscotch chips.

Zesty Irish Lemon Drizzle Cake

Bright, buttery, and bursting with citrus, this Irish-inspired lemon drizzle cake is a sunny treat that’s as easy to make as it is to devour!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• ½ cup powdered sugar (for drizzle)
• 1 tbsp fresh lemon juice (for drizzle)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
2. In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 1 ½ cups flour, 1 tsp baking powder, ¼ tsp salt, and zest of 2 lemons. Gently fold into wet ingredients, then stir in 2 tbsp lemon juice until just combined.
4. Pour batter into prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
5. Whisk ½ cup powdered sugar and 1 tbsp lemon juice to make a thin glaze. Poke warm cake all over with a skewer and drizzle glaze evenly over the top. Let set before slicing.

The magic here? That sticky glaze soaks right into the cake, creating pockets of tangy sweetness in every bite. Perfect with a cuppa tea!

Tip: For extra zing, add a sprinkle of lemon zest to the glaze before it sets.

Decadent Irish Whiskey Pecan Pie

This boozy twist on classic pecan pie delivers rich caramel notes with a warm whiskey kick—perfect for impressing guests or treating yourself.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup unsalted butter, melted
• 3 large eggs, beaten
• 2 tbsp Irish whiskey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a large bowl, whisk together 1 cup granulated sugar, 1 cup corn syrup, and 1/2 cup melted butter until smooth. Stir in 3 beaten eggs, 2 tbsp whiskey, 1 tsp vanilla, and 1/4 tsp salt.
3. Arrange 1 1/2 cups pecans evenly over the pie crust, then slowly pour the filling over them.
4. Bake for 50–55 minutes until the center is slightly jiggly but set (cover edges with foil if browning too quickly). Cool completely before slicing.

The whiskey amplifies the pie’s buttery depth without overpowering it—each bite is a harmony of crunch and silkiness.

Tip: For extra flair, lightly toast the pecans before baking to deepen their nutty flavor.

Sweet Irish Raspberry Tart

This buttery, jammy tart is a little taste of Ireland—simple enough for a weeknight but elegant enough for St. Patrick’s Day.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar, divided
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3 tbsp ice water
• 1 ½ cups fresh raspberries
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 large egg, beaten (for egg wash)

Instructions

1. Make the crust: In a food processor, pulse 1 ½ cups flour, ¼ cup sugar, and ½ tsp salt. Add ½ cup cold butter and pulse until crumbly. Drizzle in 3 tbsp ice water until dough forms. Wrap in plastic and chill 30 minutes.
2. Prep filling: Toss 1 ½ cups raspberries with remaining ¼ cup sugar, 1 tbsp lemon juice, and 1 tsp cornstarch. Let sit 10 minutes.
3. Roll dough into a 10-inch circle on a floured surface. Transfer to a tart pan, trim edges, and prick with a fork. Freeze 15 minutes.
4. Preheat oven to 375°F. Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights, brush with beaten egg, and bake 5 more minutes until pale gold.
5. Spread raspberry filling into crust. Bake 20–25 minutes until jam bubbles at edges. Cool completely before slicing.

The magic here? The crust stays crisp even under the juicy berries—no soggy bottoms!

Tip: Swap raspberries for blackberries or a mix of both for a deeper berry flavor.

Conclusion

From rich Irish cream cakes to buttery shortbread, these 20 authentic Irish desserts are sure to delight! Whether you’re celebrating St. Patrick’s Day or just craving something sweet, there’s a recipe here for every occasion. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this tasty roundup on Pinterest for fellow dessert lovers to enjoy!