Description
This Baileys Pound Cake is a luscious, moist dessert infused with the rich, creamy flavor of Baileys Irish Cream. Perfect for special occasions or a decadent treat, this pound cake offers a tender crumb and a delightful glaze that enhances its irresistible taste.
Ingredients
Scale
Main Cake Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup Baileys Irish Cream Liqueur
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
Glaze Ingredients
- 1 ¼ cups powdered sugar
- 1 tablespoon light corn syrup
- 2 tablespoons Baileys Irish Cream
- 2 teaspoons milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy. This process creates air pockets for a tender cake.
- Add Eggs and Baileys: Beat in the eggs one at a time, ensuring each is fully incorporated. Then, mix in 1 cup of Baileys Irish Cream liqueur to infuse the cake with its signature flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and kosher salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely, ensuring the glaze adheres properly.
- Prepare the Baileys Glaze: In a small bowl, whisk together powdered sugar, light corn syrup, 2 tablespoons of Baileys, and milk until smooth and slightly runny.
- Glaze the Cake: Drizzle the Baileys glaze evenly over the cooled pound cake. Let the glaze set for a few minutes before slicing.
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Do not overmix the batter to keep the cake tender.
- You can substitute Baileys with another Irish cream liqueur if preferred.
- Store the pound cake in an airtight container to maintain freshness.
- The glaze can be adjusted for thickness by varying the milk quantity.