Kirbie's Cravings

Irish cream pound cake

photo of irish cream pound cake with a slice cut off

Every year I make an Irish cream bundt cake for St. Patrick’s Day. Previously I used a recipe I found on Allrecipes that uses a yellow cake mix as a base. This year, I thought I’d change it up and make a pound cake.
close-up photo of irish cream pound cake
I’m planning on making a full-size bundt for St. Patrick’s Day, but first I experimented with this loaf cake. I thought this cake came out pretty good. The pound cake is dense, moist and velvety. You can taste the Irish cream, though it is very subtle. The glaze also has Irish cream and eaten together, you can really taste the Irish cream in the cake. I might tinker with this recipe a little before my final version but I was pretty happy with how this one came out.

You might like my Irish Soda Bread with Raisins, too.

Irish Cream Pound Cake

Servings: 1 loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
This pound cake is dense, moist and velvety. You can taste the Irish cream, though it is very subtle. The glaze also has Irish cream and eaten together, you can really taste the Irish cream in the cake.

Ingredients

For the Cake

  • 1 1/2 cups cake flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1/2 tbsp vanilla extract
  • 1/3 cup Irish cream liquor

For the Glaze

  • 1 cup powdered sugar
  • 2 tbsp irish cream
  • about 2 tsp milk

Instructions

  • Preheat oven to 325ºF. Line a 9 x 5 pan with parchment paper.
  • Sift together the flour, baking soda and salt. Set aside.
  • In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add half the flour mixture and mix on low speed. Then add in the sour cream, irish cream and vanilla extract and mix again. Finally add in the rest of the flour and mix until everything is just blended. 
  • Pour the batter into the prepared pan and spread evenly. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake completely before glazing.
  • To make the glaze, mix all ingredients in a bowl. You may need to add more milk to get the desired consistency. You want the glaze to be liquidy but you don't want it too thin that it becomes translucent.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

photo of an irish cream pound cake with two slices cut off

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4 comments on “Irish cream pound cake”

  1. I purchased an Irish Creme Cake from Vermont Country Store and it was delicious. I’ve read a few recipes online but yours sounds “right”. I’m going to experiment for St. Patrick’s day.

  2. This was fantastic!! Thanks for sharing.

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