Still Kickin Bailey’s Pound Cake

Bailey's Pound Cake
This Bailey’s Pound Cake recipe is a revolt against all the “busy” St. Patrick’s Day desserts out there right now. Don’t get me wrong, I love those cute desserts & combining different flavors or spirits into a recipe is great fun. Here I just wanted to celebrate a single ingredient… Irish cream liqueur and a simple pound cake seemed a good way to go.

I wanted the flavor of the Bailey’s to really shine through, unmudded by other flavors. To achieve this, I went with the ever popular KISS principle (Keep It Simple Stupid). Ingredients such as vanilla which are commonly added into desserts were promptly nixed. The Bailey’s would handle all the flavor tasks in this cake recipe, as well as providing the liquid element too. There was no plan for all the liqueur to bake off in this recipe (and it doesn’t).

Still Kickin Bailey's Pound Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 cup unsalted butter (2 sticks)
  • 1 cup sugar
  • 1 tsp Kosher salt
  • 3 eggs
  • 1 cup Bailey's (or Irish cream liqueur of choice)
  • 2¼ cups flour
  • 2½ tsp baking powder
  1. Preheat oven to 350 degrees & grease and flour loaf or bundt pan*.
  2. Cream butter, sugar and salt together.
  3. Whisk the eggs, then add to bowl, pour in the Bailey's. Mix well.
  4. Add the flour and baking powder (preferably mixed together first) a bit at a time. Make sure the batter is well beaten and silky smooth.
  5. Pour batter into prepped pan.
  6. I made this in a bundt pan (35 minute bake time), but would recommend using a loaf pan instead *(around 50-60 minutes)
* The cake puffs up quite a bit & is better suited for baking in a loaf pan, which is how I will make it in the future.

Irish Cream Liqueur Pound Cake


  1. says

    Oh this looks and sounds delicious! Must-make for myself:)

  2. says

    I don’t think I could do it if the liquor doesn’t bake off — but I have some Torani Irish Cream Syrup sitting in my cupboard….

    • Robin Gagnon says

      Yeah, if you don’t care for alcohol, this one would not be a good choice for you. The longer baking time in the loaf pan will probaly reduce the amount remaining, but I’ll tell you in a bundt pan it had quite a kick still.

      • Kathy M says

        could you use baileys Irish coffee creamer?

        • Robin Gagnon says

          I have never tried that product, but I don’t see why it wouldn’t work. You could make the recipe completely non-alcoholic that way, if you wanted.

  3. says

    Awesome! I will make my traditional Guinness Chocolate Cake but this sounds like a new addition to our St Patrick’s Day feast!

  4. says

    I love pound cake. This sounds very interesting and I think I will give it a try! :)

  5. says

    That looks wonderful! I just pinned it and am about to print it out to make later. Thanks for sharing.

  6. says

    This looks delicious! And did you know that yesterday was national pound cake day? (I posted a pound cake recipe myself without knowing what day it was, and then someone told me of the coincidence.) This seems like a great way to celebrate!

  7. says

    I love Bailey’s and my friends too. In fact, I just got one sitting on my fridge. Your recipe is not the usual desert enjoyed by kids during St. Patrick’s Day. Obviously, it has liquor in it. But I think, adults should have their fair share of deserts to enjoy too and this is definitely one. This is just the epitome of awesomeness that I will greatly share with my friends. They will never know the mystery behind this baked goodness.

  8. Terri says

    This poundcake is SO, SO GOOD. I made it in a loaf pan as suggested, and it took the full 60 minutes baking time. I followed the recipe exactly – no changes or subs – and it is easily the best recipe I have pulled from Pinterest in two years. It’s so good that my husband actually had it for breakfast.

    I was just wondering if anyone has tried subbing half the Bailey’s for some other liquid, like maybe whole milk? Like I said, I love it as is, but the flavor of Bailey’s is pretty strong and it may not be a universal crowd-pleaser.

    Thanks for this recipe, though. It’s awesome.

    • Robin Gagnon says

      Hi Terri,

      Thank you so much for your input on the recipe. It is always helpful for other readers.

      As far as cutting the “booziness” I would go with some cream or half & half for part of the Baileys myself, although whole milk would probably be fine. You might want to add another tablespoon or two of sugar, since you will be losing some of the sweetness of the Baileys.

      It is a pretty simple recipe, so as long as you keep the ratios about the same, it should come out fine.

      I’d love to hear how it comes out.

  9. says

    This batter is like SILK!! I have it in the oven right now and even the husband (who is NOT an irish cream fan) was fighting me to lick the bowl!! I used caramel Bailey’s because that’s what I had on hand. I’m so excited to see how this comes out, a recipe post might be in order!!
    Chelsea Houston from For The Love of Cheese

  10. Cathy says

    Just wanted to let you know I am sharing your wonderful post in my 100 Something Green St. Patricks Day RoundUp with a link back to your original post plus pinned to my St. Patricks Day Board! Have a terrific weekend!
    Cathy from

  11. says

    I’ve been trying to think of a dessert that would be a perfect add to corned beef and cabbage and you’ve just provided the solution. Thanks!!

  12. says

    It looks fantastic!
    I think I just might try it as I have Irish cream at home
    Thanks for sharing

    • Robin Gagnon says

      Thanks. Coming from someone with such gorgeous desserts, I appreciate that :)

  13. says

    Uh Yum! I love this idea for st. patrick’s day! I have some baileys, and will have to try this! Have a great week!

  14. says

    I am a huge fan of Bailey’s. I have a bottle in the fridge that I’ve been reserving strictly for a dessert but with all of the boozy choices flying around out there I just haven’t been able to make up my mind. The kicker here is that I’m also a huge pound cake fan. Bingo! I have my winner, thanks for the inspiration!

  15. says

    This sounds great. I like making pound cake because it freezes well. I can bake one, cut off a few slices, and freeze individual portions for later. That way I’m not tempted to eat the whole thing. I found you at the Wednesday Round Up.

  16. says

    This look delicious and I happen to love Baileys Irish Cream! Thanks for sharing at The Wednesday Roundup!

  17. Nicole says

    I’d like to make this in mini loaf pans to give out to coworkers for the St. Pats holiday. Knowing how much it puffs up, how much of a mini loaf pan would you recommend filling with the batter? Halfway? 2/3s of the way? Thanks so much!

    • Robin Gagnon says

      I would say 2/3 would be about right. The batter does puff up, but not a crazy amount.

  18. FABBY says

    Wow, it sounds fabulous…I adore Baileys on my coffee too! Thanks for sharing and happy St. Pat’s to you!


  19. Maria says

    I loveeeeee this recipe! I’ve made it a dozen times and it always comes out great! I add more Baileys though and top it with a Bailey’s glaze…..

    Thanks for sharing!

    • Robin Gagnon says

      Your Bailey’s Cake must REALLY be kickin’ 😀

  20. says

    I’m all for this. I like my St. Patrick’s Day Irish subtle like this, especially because the closest my heritage gets to Ireland is Portugal. And that’s not close at all.

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