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