Moist pound cake infused with Bailey’s and topped with a light glaze, this Irish Cream Pound Cake is a treat for St. Patrick’s Day or anytime!
Irish Cream Pound Cake
If you love a classic pound cake recipe, this Irish Cream pound cake is a must try! It has that perfect moist and dense texture, with a sweet buttery crust, as well as the addition of creamy Bailey’s baked right into the batter. Then we topped it all with a sweet Bailey’s infused glaze to really take it over the top.
This sweet Bailey’s pound cake would be perfect for serving on or around St. Patrick’s Day, if you’re planning a holiday meal. But honestly, it’s delicious any time of year! I like to have a slice of pound cake with my morning coffee. Why not treat yourself too?
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup Irish Creme Liqueur (such as Bailey’s)
- 2 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
Glaze Ingredients
- 1 1/4 cups powdered sugar
- 1 Tbsp light corn syrup
- 2 Tbsp Irish Cream Liqueur
- 2 tsp milk
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Kitchen Tools Used
Instructions
To Prep: Preheat oven to 350 degrees F and coat the loaf pan with non-stick baking spray.
- In the bowl of a stand mixer, cream together the butter, sugar, and salt with the paddle attachment on medium speed, until smooth.
- In a separate large bowl, whisk the eggs and Irish cream liqueur until combined. Slowly pour into the bowl with the butter mixture, blending as you pour.
- In a medium bowl, whisk together the flour and baking powder. Gradually add the flour mixture into the bowl of wet ingredients, mixing until well incorporated.
- Pour the batter into the prepared pan and bake for 50-65 minutes, until a toothpick inserted in the middle of the cake comes out clean. Allow to cool completely before frosting.
To Make the Glaze:
- In a large bowl, whisk together all the glaze ingredients until smooth.
- Transfer the cooled loaf to a wire rack and pour the glaze on top slowly, in an even layer, so you coat the whole surface and it drips down the sides. Allow the glaze to harden before cutting and serving.
Prep Tips
- If not done and starts to brown, cover with foil and bake for 10 more minutes.
- This sweet bread also tastes great on its own without the glaze, or with a sprinkle of confectioner’s sugar on top.
- After the bread is done baking, allow for a few minutes so it’s cool enough to handle, then give the pan a good shake to release the loaf from the sides and the bottom of the pan.
Frequently Asked Questions
Does The Alcohol Burn Off In The Cake?
The small amount of alcohol in the cake batter will burn off during baking. However, you can always substitute non-alcoholic Baileys Irish Cream to be on the safe side.
The glaze is not cooked, so if alcohol is a concern, you may want to omit the Irish Cream from the glaze and simply use a little extra milk instead.
How Do You Store Pound Cake?
To keep it fresh as long as possible, wrap the cooled pound cake in plastic wrap or foil, or keep in an airtight container. Room temperature is completely fine, but you can also keep it in the fridge if you like your pound cake chilled.
You can also freeze the cake for long-term storage. You can wrap the entire cake and place in a gallon freezer bag and thaw the entire cake at once, or you can wrap individual slices so you can take them out one at a time.
More Dessert Bread Recipes To Try
- Friendship Banana Bread (No Nuts)
- Hummingbird Bread
- Old Fashioned White Fruitcake
- Grandma’s Zucchini Bread
- Maple Walnut Banana Bread
Bailey’s Pound Cake Recipe (Printable Recipe Card)
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Irish Cream Pound Cake
Equipment
- 9-inch loaf pan
- stand mixer
- Mixing bowls
Ingredients
Cake Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 teaspoon kosher salt
- 3 eggs
- 1 cup Irish Creme Liqueur such as Bailey's
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
Glaze Ingredients
- 1 1/4 cups powdered sugar
- 1 TB light corn syrup
- 2 TB Irish Cream Liqueur
- 2 teaspoons milk
Instructions
- To Prep: Preheat oven to 350 degrees F and coat the loaf pan with non-stick baking spray.
- In the bowl of a stand mixer, cream together the butter, sugar, and salt until smooth.
- In a separate large bowl, whisk the eggs and Irish cream liqueur until combined. Slowly pour into the bowl with the butter mixture, blending as you pour.
- In a medium bowl, whisk together the flour and baking powder. Gradually mix the dry ingredients into the wet ingredients, until well incorporated.
- Pour the batter into the prepared pan and bake for 50-65 minutes, until a toothpick inserted in the middle of the cake comes out clean. Allow to cool completely before frosting.
To Make the Glaze:
- In a large bowl, whisk together all the glaze ingredients until smooth.
- Pour over the loaf and allow the glaze to harden before cutting and serving.
Notes
Nutrition
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