- Preheat oven to 325 degrees. Lightly grease a 9 x 5 loaf pan and set aside.
- Place butter and cream cheese in a large bowl and cream on high until light and fluffy.
- Whisk together sugar, flour, salt and baking powder in a medium bowl; add to butter mixture and beat until well-combined. (It will look crumbly and sandy at first, but keep beating it until it resembles a somewhat dry cookie dough that clumps together.)
- Whisk together the eggs, vanilla and Irish Cream Liqueur in a small bowl. Add liquid to batter in 3 batches, beating well after each addition.
- Pour batter into prepared pan and bake for 55 minutes. Lightly tent pan with foil to keep from overbrowning and bake for another 25-35 minutes or until toothpick inserted in loaf comes out clean.
- Cool for 10 minutes in pan and then remove from pan to cool completely on wire rack.
Cream Pound Cake is the perfect way to wind down those lazy summer evenings with friends and family. (Especially when it’s piled high with freshly picked berries.)
What is a pound cake?
A traditional pound cake recipe is typically made with a pound of each of the four ingredients: flour, butter, eggs and sugar. (Yes, you read that right; a full POUND of each!) Often made in a bundt pan, it’s moist, dense and obviously very decadent.
We made our Irish Cream Pound Cake recipe in a loaf pan for smaller portions and and used a lot less quantity of the main ingredients while still keeping that full-bodied pound cake flavor thanks to the rich taste of Kerrygold grass-fed unsalted butter.
What’s the secret to moist pound cake?
We added two additional ingredients to our Irish Cream Pound Cake recipe that don’t always appear in your average pound cake: cream cheese and Kerrygold Irish Cream Liqueur. Modest amounts of both of these creamy, luxurious ingredients ensure flavor, moisture and a tender crumb.
Another key to moist pound cake? Use the right sized pan!
It’s easy to grab whatever loaf pan you have on hand but I’ve found that loaf pan sizes vary considerably. This recipe was tested using a 9” x 5” pan, and it consistently comes out beautifully. A slightly smaller pan may result in a spillover and an undercooked loaf while a larger pan may produce a shorter, drier loaf.
How else can I use this Irish Cream Pound Cake recipe?
We love to eat it just as it is with a generous topping of fresh berries and powdered sugar. Perhaps a dollop of whipped cream if we’re feeling especially indulgent. But you can also turn this pound cake into a variety of other desserts:
- Cut slices of the pound cake into cubes and layer it with chocolate pudding, whipped cream and Irish Cream Hot Fudge Sauce for an easy parfait.
- Grill slices of pound cake and serve with these irresistible Balsamic Roasted Strawberries and whipped cream.
- Skewer pound cake with your favorite summer fruits and marshmallows for easy dessert kabobs.
How to freeze pound cake
This Irish Cream Pound Cake recipe freezes beautifully, so make a double batch to stash in your freezer. Tightly wrap individual slices to keep on hand for last minute guests (or for the next time a dessert craving hits). Simply let the cake slices come to room temperature before serving.
And just like that, dessert is done!
- Meal type: baking
- Product: Kerrygold Unsalted Butter, Kerrygold Irish Cream Liqueur