This exquisite pound cake has a boozy twist that is excellent for any occasion and will be your new go-to for St. Patrick’s Day! Irish cream liqueur—a rich blend of Irish whiskey, cream, and sugar—is added to the batter and the glaze, resulting in a tender cake redolent of delicate Irish flavors in every bite. A slice of this cake served with a steaming cup of coffee (spiked with Irish cream, perhaps!) is a match made in heaven.
1¼ cups (283 grams) unsalted butter, room temperature1¼ cups (275 grams) firmly packed dark brown sugar1/2 cup (100 grams) granulated sugar 5 large eggs (250 grams), room temperature2 teaspoons (8 grams) vanilla extract2⅔ cups (333 grams) all-purpose flour1¼ teaspoons (3.75 grams) kosher salt3/4 cup (180 grams) Irish cream liqueur, room temperature1/2 cup (120 grams) whole buttermilk, room temperature
1¾ cups (210 grams) confectioners’ sugar2 tablespoons (28 grams) unsalted butter, melted2 tablespoons (30 grams) Irish cream liqueur1/2 teaspoon (2 grams) vanilla extract
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