Irish Cream Poundcake Recipe

Infusing liqueur into baked goods is an excellent way to add flavor and a bit of fun. This Irish cream poundcake is a perfect dessert to serve on St. Patrick's Day, but it's also a great year-round treat. Because poundcake is dense, you can drizzle additional Irish cream onto slices just before serving for a truly decadent experience!

(Image: Jennifer Farley -

Things You'll Need

  • 10 ounces (2 cups) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 8 ounces unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup homemade or store-bought Irish cream + more for drizzling
  • 1 teaspoon pure vanilla extract
  • 9x5 inch loaf pan
  • Parchment paper
  • Stand mixer
  • Spatula
  • Optional: baking sheet

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Step 1: Gather Your Ingredients

The star of poundcake is Irish cream, and while store bought liquors will absolutely work, this is an excellent recipe to include using my easy homemade Irish cream.

(Image: Jennifer Farley -

Step 2: Preheat the Oven and Prepare the Loaf Pan

Place an oven rack on a center shelf, and preheat the oven to 325 degrees F. Lightly grease a 9x5 inch loaf pan (I prefer to use baking spray with flour, but butter or shortening will also work). Line the bottom of the loaf pan with parchment paper. Optional: set the loaf pan on a baking sheet. Since the loaf pan is small, this makes it much easier to transfer the cake in and out of the hot oven.

(Image: Jennifer Farley -

Step 3: Whisk the Dry Ingredients

In a medium-sized bowl, whisk together the flour, salt, and baking powder.

(Image: Jennifer Farley -

Step 4: Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed for 3 to 5 minutes until light and fluffy. Use a spatula to scrape down the bowl, all the way to the bottom.

(Image: Jennifer Farley -

Step 5: Add the Remaining Ingredients

Turn the mixer speed down to low, and slowly add the eggs and yolks, one at a time, allowing each to fully incorporate before adding the next. Scrape the bowl down periodically, and do not rush. Once the eggs are incorporated, turn the mixer up to medium and swiftly alternate between adding the dry ingredients, the 1/4 cup Irish cream, and the vanilla extract, until everything is incorporated (there will be a higher ratio of dry to wet ingredients being added). Scrape the bottom of the bowl once again to make sure there are no flour patches at the bottom, and mix for an additional 5 to 15 seconds if needed.

(Image: Jennifer Farley -

Step 6: Pour the Batter Into the Loaf Pan

Pour the batter into the prepared loaf pan and use a regular or offset spatula to even out the top. Place in the oven and bake for 65 to 70 minutes, or until a toothpick comes out of the center clean.

(Image: Jennifer Farley -

Step 7: Cool to Room Temperature

Let the cake cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.

(Image: Jennifer Farley -


  • The cake can be served by itself, but I highly recommend drizzling slices with 1 to 2 teaspoons of Irish cream. The poundcake will soak up the liqueur like a sponge with results similar to rum cake. It's decadent.

(Image: Jennifer Farley -
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