This Bailey’s Irish Cream Pound Cake has quite a kick!
This Bailey’s Pound Cake recipe is a revolt against all the “busy” St. Patrick’s Day desserts out there right now. Don’t get me wrong, I love those cute desserts & combining different flavors or spirits into a recipe is great fun. Here I just wanted to celebrate a single ingredient… Irish cream liqueur and a simple pound cake seemed a good way to go.
I wanted the flavor of the Bailey’s to really shine through, unmudded by other flavors. To achieve this, I went with the ever popular KISS principle (Keep It Simple Stupid). Ingredients such as vanilla which are commonly added into desserts were promptly nixed. The Bailey’s would handle all the flavor tasks in this cake recipe, as well as providing the liquid element too. There was no plan for all the liqueur to bake off in this recipe (and it doesn’t).
Still want more Irish Cream? Serve my Buttery Nipple shots or coffee with Baileys along with the cake.
- 1 cup unsalted butter 2 sticks
- 1 cup sugar
- 1 tsp Kosher salt
- 3 eggs
- 1 cup Bailey's or Irish cream liqueur of choice
- 2 1/4 cups flour
- 2 1/2 tsp baking powder
- Preheat oven to 350 degrees & grease and flour loaf or bundt pan*.
- Cream butter, sugar and salt together.
- Whisk the eggs, then add to bowl, pour in the Bailey's. Mix well.
- Add the flour and baking powder (preferably mixed together first) a bit at a time. Make sure the batter is well beaten and silky smooth.
- Pour batter into prepped pan.
- I made this in a bundt pan (35 minute bake time), but would recommend using a loaf pan instead *(around 50-60 minutes)