Lyons-Dooley Irish Soda Bread

Name: Lyons-Dooley Irish Soda Bread
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 3 Cups All purpose flour; 3 Tsp. Baking powder; 1/2 Tsp. Kosher Salt; 1/4 Tsp. Baking soda; 1 1/4 Cups Sugar + 1 tablespoon; 1 Cup Raisins; 1 Tsp. Caraway Seeds; 3 Eggs; 1 Pint Sour cream (2 cups); 1 tick of butter (1/2 Cup)+ one tablespoon, melted; Cooking spray

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If you’re searching for an authentic Irish soda bread experience, you’ll want to check out my traditional Irish Soda Bread recipe. But if you’re craving something richer, sweeter, and decidedly more indulgent, this Lyons-Dooley Irish Soda Bread is calling your name. Unlike traditional Irish soda bread with its rustic, biscuit-like texture, this family recipe is gloriously moist and cake-like, thanks to the generous amounts of sour cream and butter. It’s the kind of bread that blurs the line between breakfast treat and dessert, perfect for those who prefer their Irish-inspired baking on the sweeter, more decadent side. This recipe has been lovingly passed down through three generations of the Lyons-Dooley family, and once you taste its tender crumb and buttery richness, you’ll understand why it’s become such a treasured tradition.

Why this recipe is special to me

This version of Irish soda bread, the Lyons-Dooley Irish Soda Bread, comes from my BFF. A big shout out to Keith and Chrissy for sharing the family recipe. The recipe started with Chris’s mom, Jane, and was handed down to Chris and Keith who make it every year for St. Paddy’s day. They passed it on to their kids and slipped it to me when no one was looking!!

Note: In 2024, Keith passed away, but his recipe lives on. Now when I make it, I have wonderful and delicious memories of my friend. I’m so glad I reached out, asked for the recipe and added it to my blog to preserve both the recipe and my memories of him.

Testimonial

“This is nothing like any Irish Soda Bread I’ve ever had…it’s definitely a cake. Thanks for sharing.” – Ann R.

Recipe Summary & Why This Recipe Works:

This isn’t your grandmother’s Irish soda bread—unless your grandmother believed in the power of two full cups of sour cream and half a cup of melted butter! The secret to this bread’s incredibly moist, cake-like texture lies in its rich dairy content. Where traditional Irish soda bread relies solely on buttermilk for moisture, this recipe goes all in with sour cream, creating a tender crumb that stays fresh for days. The combination of baking powder and baking soda provides the perfect rise without the need for yeast, while three eggs add structure and richness. A generous cup and a quarter of sugar transforms what would typically be a savory accompaniment into a sweet treat worthy of dessert. The raisins provide bursts of natural sweetness throughout, and the optional caraway seeds add that traditional Irish flavor note. The finishing touch—a drizzle of melted butter and a sprinkle of sugar on top—creates a golden, slightly caramelized crust that’s absolutely irresistible. This recipe works because it takes the best elements of Irish soda bread (the simplicity, the quick preparation) and elevates them into something truly special.

Ingredients:

All-Purpose Flour – The foundation of the bread, providing structure while remaining tender thanks to the quick bread method that doesn’t develop tough gluten.

Baking Powder – Works alongside baking soda to give the bread its lift and light, airy texture without the need for yeast or lengthy rising times.

Kosher Salt – Enhances all the flavors in the bread and balances the sweetness from the sugar and raisins.

Baking Soda – Reacts with the acidic sour cream to create additional leavening and helps achieve that classic tender crumb.

Sugar – Much more than traditional Irish soda bread calls for, this sweetness makes the bread feel more like a coffee cake or dessert bread.

Raisins – Add natural sweetness, moisture, and little pockets of fruity flavor throughout each slice.

Caraway Seeds – Provide that distinctive, slightly licorice-like flavor traditionally associated with Irish soda bread (though these can be omitted if you prefer).

Eggs – Bind everything together while adding richness, structure, and contributing to the cake-like texture.

Sour Cream – The star ingredient that makes this bread extraordinarily moist and gives it a subtle tang that balances the sweetness.

Butter – Adds richness throughout the batter and on top, creating a golden, buttery crust when baked.

Possible Ingredient Substitutions:

Sour Cream – Can be replaced with full-fat Greek yogurt for a similar tangy richness, though the texture may be slightly less dense.

Raisins – Swap for dried cranberries, currants, chopped dried apricots, or even chocolate chips for a non-traditional twist.

Caraway Seeds – Omit entirely if you’re not a fan, or replace with a teaspoon of orange zest for a citrusy variation.

All-Purpose Flour – Can use a 1:1 gluten-free flour blend, though the texture may be slightly different.

Butter – Substitute with melted coconut oil for a dairy-free option, though you’ll lose some of that classic buttery flavor.

Sugar – Reduce to 1 cup if you prefer a less sweet bread, or use coconut sugar for a deeper, caramel-like sweetness. You can also use a sugar substitute like Lakanto Monk Fruit if you want to make this with no added sugar.

I loved it so much that I created a second recipe, Bailey’s Irish Parfait using the left over bread. The family went nuts over that too (it is all about this bread). So, if you make a loaf, be sure to save some for the dessert too.

I’ve added it to the blog and to my St. Paddy’s Day menu this year. If you are looking to try another Irish bread, try my Traditional Irish Barmbrack bread recipe. It is filled with fruit and spices and a lot of Irish folklore too.

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How to Make Lyons-Dooley Irish Soda Bread

Let’s get started with how to make this bread. Mix all the dry ingredients in the bowl of a stand mixer. Add the eggs, sour cream and all but one tablespoon of the melted butter and mix well. Add the raisins and stir into the mix.

Pour into a loaf pan that has been sprayed with cooking spray. Drizzle the top with the remaining butter and sprinkle with sugar. Bake for about an hour and 15 minutes until golden brown.

Remove the pan from the oven and let cool in the pan for about 10 minutes. Run a knife around the edges of the bread to loosen from pan. Place on a rack and let cool completely. Slice and serve with your favorite butter or jam. Doesn’t get any better than this. Enjoy.

Frequently Asked Questions About Lyons-Dooley Irish Soda Bread

What makes Lyons-Dooley Irish Soda Bread different from traditional Irish soda bread?

Lyons-Dooley Irish Soda Bread has a moist, cake-like texture rather than the dense, biscuit-like consistency of traditional Irish soda bread. This version uses 2 cups of sour cream and half a cup of butter, making it significantly richer and sweeter than authentic recipes which typically use only buttermilk and minimal fat. The addition of extra sugar and eggs creates a dessert-like bread perfect for breakfast or snacking, while traditional soda bread is a simple, rustic accompaniment to meals.

Why is this Irish soda bread recipe so moist?

The moisture comes from two key ingredients: one pint of sour cream and half a cup of melted butter. These dairy-rich components create a tender crumb and keep the bread moist for days. Traditional Irish soda bread uses only buttermilk and no butter, resulting in a much drier texture that’s meant to be eaten with butter or jam.

Can I make Lyons-Dooley Irish Soda Bread without caraway seeds?

Yes, you can omit the caraway seeds if you prefer. While the recipe calls for 1 teaspoon of caraway seeds for traditional Irish flavor, some people find their licorice-like taste too strong. The bread will still turn out delicious without them, maintaining its cake-like texture and sweet flavor from the raisins and sugar.

How long does it take to bake Irish soda bread?

This recipe bakes for 1 hour and 15 minutes at 350°F. Test for doneness by inserting a toothpick into the center—it should come out clean. Traditional Irish soda bread typically bakes for 30-45 minutes, but this richer version requires more time due to the high moisture content from the sour cream and butter.

Should Irish soda bread be served warm or cold?

Lyons-Dooley Irish Soda Bread can be served warm or at room temperature. Many people prefer it slightly warm with butter, but it’s equally delicious at room temperature. Let it cool in the pan for 15 minutes, then transfer to a wire rack. The cake-like texture holds up well for several days when stored properly.

What is the best way to store Irish soda bread?

Wrap cooled Irish soda bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze wrapped slices for up to 3 months. The high sour cream and butter content keeps this bread moist longer than traditional Irish soda bread, which typically dries out within a day.

Why does my Irish soda bread have a cake-like texture?

This recipe intentionally creates a cake-like texture through the use of eggs, sour cream, sugar, and butter—ingredients not found in authentic Irish soda bread. With 3 eggs, 2 cups of sour cream, and 1¼ cups of sugar, this is closer to a sweet quick bread or coffee cake than traditional Irish soda bread, which uses only flour, buttermilk, baking soda, and salt.

Do you need buttermilk for Irish soda bread?

Traditional Irish soda bread requires buttermilk to react with baking soda for leavening. However, the Lyons-Dooley version uses sour cream instead of buttermilk, along with baking powder and baking soda for leavening. This substitution contributes to the richer, cake-like texture and tangy flavor that distinguishes this recipe from authentic versions.

Can you use a different pan for Irish soda bread?

While this recipe uses a 9×5-inch loaf pan, traditional Irish soda bread is baked in a round shape on a baking sheet. You could adapt this recipe to a round cake pan or even muffin tins, though baking times would need adjustment. The loaf pan shape makes for easier slicing and a more uniform crumb in this cake-like version.

What should I serve with Irish soda bread?

What should I serve with Irish soda bread?

This sweet, cake-like Irish soda bread pairs wonderfully with butter, jam, or clotted cream for breakfast or afternoon tea. It’s also delicious as a dessert—the recipe creator suggests using leftover bread to make Bailey’s Irish Parfait. Traditional Irish soda bread is typically served alongside savory meals like Irish stew or corned beef.

How to Serve This Bread:

This versatile bread shines at any time of day. Serve it warm from the oven with a generous pat of salted butter for breakfast or brunch alongside your morning coffee or tea. It’s equally delightful at room temperature as an afternoon snack with a smear of jam, marmalade, or even cream cheese. For a truly Irish-inspired treat, pair thick slices with a cup of strong Irish breakfast tea. This bread also makes an excellent dessert when served slightly warm with a dollop of whipped cream or vanilla ice cream. As mentioned in the original recipe, leftover slices are perfect for making Bailey’s Irish Parfait, layering the crumbled bread with Irish cream-spiked whipped cream for an indulgent dessert. During St. Patrick’s Day celebrations, serve it as part of a festive spread alongside other Irish-inspired dishes, or simply enjoy it on its own as a sweet ending to your meal.

How to Store Leftover Bread:

Properly stored, this bread stays remarkably moist for several days. Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. The high sour cream and butter content means it won’t dry out as quickly as traditional Irish soda bread. For longer storage, wrap individual slices in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 3 months. To thaw, simply leave slices at room temperature for about an hour, or pop them in the microwave for 15-20 seconds. You can also refresh slightly stale bread by warming slices in a 300°F oven for 5-10 minutes—this will restore some of that fresh-baked softness. If you’re planning to use leftover bread for Bailey’s Irish Parfait or another layered dessert, slightly day-old bread actually works better as it’s firmer and less likely to become mushy.