This insanely Moist Bailey’s Pound Cake Recipe is PURE HEAVEN! It’s a decadent pound cake that is infused with Bailey’s Irish Cream, and it has a finger-licking good Bailey’s glaze on top too. That’s an easy party dessert.
Serve this Irish cream pound cake at parties, or whenever you are craving an easy dessert.
Moist Bailey’s Pound Cake Recipe
I am always up for a good Bailey’s Irish Creme dessert. I made this homemade pound cake for a family reunion a couple of years ago, and everyone begged for the recipe. I’m just sorry it took me so long to share it with you because I am confident you are going to enjoy every fork full of this Bailey’s pound cake too.
We have also made this for bridal showers too. It doesn’t have an overpowering alcohol flavor too it, and it’s become a popular dessert among my friends. The Bailey’s Irish Creme Liqueur takes it from a typical pound cake recipe to an extraordinary one.
Does This Cake Need Glaze or Icing
The thing I love about this Irish cream pound cake is that it tastes just as amazing with or without the homemade glaze. I prefer to make it and add the glaze because it easily hides any imperfections that occur during the baking process.
However, if you want to leave the glaze off of the top, feel free. I am still sure it’s going to be one of your favorite dessert recipes with Bailey’s, whether it has a glaze or not.
Do You Eat Cold Or Warm
You can eat this Bailey’s pound cake either cold or warm, depending on your preferences. I almost always like to eat it cold. There is something amazing about biting into this cold Irish cream pound cake. So, I will let you be the judge of how you like to enjoy this homemade pound cake recipe.
How to Properly Store
The leftover pound cake needs to be cooled before storing it. It will get mushy if you try to store it before it’s cooled and no one wants a mushy pound cake. So, after Bailey’s pound cake has cooled all the way, you’ll need to wrap it in foil or plastic wrap. Then put it inside of a plastic ziplock bag or add it to a food storage container.
Keep it in the pantry at room temperature or chill in the fridge, depending on your preference.
How To Freeze Leftover Cake
Wrap the cooled pound cake with either plastic wrap or aluminum foil. Then set the pound cake in a freezer-safe container of your choice. Then freeze it for up to 3 months. You can save it as individual servings of Irish cream pound cake or as one entire cake depending on your needs. Before serving, place the pound cake on the counter to thaw or in the refrigerator overnight. Once thawed, you can enjoy!
Variations To Pound Cake
As with most of my recipes, you will find that there are plenty of variations you can try out along the way. Don’t be afraid to try all sorts of additional ingredients, and be sure to let us know what you came up with. Here are a few ideas to get you started:
- Brown Sugar – When making the glaze add 1/4 – 1/2 cup of brown sugar to the glaze. It will give it more of a caramel flavor that is incredible with Bailey’s Irish Cream ingredients.
- Raisins – If you are a fan of raisins, feel free to toss a few into the batter. We love any kind of pound cake with raisins in it!
- Nuts – We always enjoy adding a little bit of crunch to our cakes. Walnuts are my personal favorite in this Irish Cream pound cake, but you could also use almonds, pecans, or even pistachios.
How To Know When Pound Cake Is Done
There are several ways you can tell when the pound cake has finished baking and is done. First of all, look at the cake and take notice of if it’s jiggly or not. If it looks like wet dough, then it still needs to bake longer. The pound cake will also begin pulling away from the sides of the pan as it’s done too. Another test is to take your index finger and very lightly tap the top of the cake. If you leave an indent, it still needs to cook, but if it bounces right back, it’s done. I will always test with a toothpick too. Take a toothpick and stick it in the center of the cake. If it comes out dry, then it’s finished baking.
- unsalted butter softened
- Kosher salt
- Large eggs
- Bailey’s Irish Creme Liqueur
- Baking powder
- Loaf pan
- Powdered sugar
- Light corn syrup
How to Make Baileys Pound Cake
Step 1. Warm the oven to 350 degrees. Then spray the loaf pan with non-stick baking spray
Step 2. Using a stand mixer or bowl beat together the butter and sugar for 1-2 minutes until nice and smooth. Sprinkle in salt and incorporate it.
Step 3. Grab a small bowl and mix your eggs and Bailey’s liquor together until mixed.
Step 4. Add in your dry ingredients very slowly with the egg mixture. Doing a little of each ending in wet ingredients.
Step 5. Pour the pound cake batter into a greased baking pan.
Step 6. Bake the Bailey’s Irish cream pound cake for 50-65 minutes or until your pound cake is fully cooked through.
Step 7. If the top cooks too quickly and starts to brown, cover with foil and bake for 10 more minutes.
Step 8. Allow the pound cake to cool completely.
Step 9. Prepare Bailey’s Glaze you will add all the glaze ingredients and whisk until well incorporated.
Step 10. Pour the glaze all over the loaf and allow it to harden
Step 11. Slice the Irish Cream Poundcake and serve.
Now, remember to save this recipe on Pinterest for later 🙂
- 1 C unsalted butter, softened
- 1 C sugar
- 1 tsp kosher salt
- 3 large eggs
- 1 C Bailey’s Irish Creme Liqueur
- 2 ¼ C flour
- 2 ½ tsp baking powder
- 9x9 loaf pan
- 1 ¼ C powdered sugar
- 1 tbsp light corn syrup
- 2 tbsp Bailey’s
- 2 tsp milk
- Preheat oven to 350 degrees and spray the loaf pan with pam baking spray
- In a stand mixer or bowl cream together your butter and sugar for 1-2 minutes until nice and smooth. Add in salt and incorporate it.
- Now you will want to grab a small bowl and mix your eggs and Bailey’s together until mixed.
- Slowly add in your dry ingredients with the egg mixture. Doing a little of each ending in wet ingredients.
- Pour your pound cake batter into a greased baking pan.
- Bake for 50-65 minutes or until your pound cake is fully cooked through.
- Bake in the oven for 50-65 minutes
- If not done and starts to brown, cover with foil and bake for 10 more minutes
- Allow to cool completely
- Bailey’s Glaze:
- For the Bailey’s Glaze you will add all the glaze ingredients and whisk until well incorporated.
- Pour over the loaf and allow the glaze to harden
- Cut your Irish Cream Poundcake and serve.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
If you are craving more intensely delicious desserts, take a peek at these ideas:
- Bailey’s Irish Cream Chocolate Cheesecake – I crave this cheesecake all the time. It’s truly so creamy and fantastic for any reason you can think of.
- Irish Cream Brownie Cheesecake – This is so yummy it’s hard to eat just one of these brownies. Try them for yourself and see.
- Irish Cream Whoopie Pies – You’ve never had a whoopie pie this incredible before. The texture is excellent and it tastes even better.
- Lemon Poppy Seed Pound Cake – This is zesty and flavorful! Great for dinner parties or anything else you can think of.