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Bailey's Pound Cake
This Bailey's Irish Cream pound cake has quite a kick.
Course
Dessert
Cuisine
American, Irish
Keyword
baileys pound cake, irish cream cake
Prep Time
8
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
58
minutes
minutes
Servings
10
Calories
439
kcal
Author
Robin Gagnon
Ingredients
1
cup
unsalted butter
2 sticks
1
cup
sugar
1
teaspoon
Kosher salt
3
eggs
1
cup
Bailey's
or Irish cream liqueur of choice
2 ¼
cups
flour
2 ½
teaspoon
baking powder
Instructions
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)
Notes
* The cake puffs up quite a bit & is better suited for baking in a loaf pan, which is how I will make it in the future.
Nutrition
Calories:
439
kcal
|
Carbohydrates:
48
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
97
mg
|
Sodium:
255
mg
|
Potassium:
180
mg
|
Sugar:
24
g
|
Vitamin A:
640
IU
|
Calcium:
71
mg
|
Iron:
1.6
mg