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Irish Cream Poundcake

Erin Jeanne McDowell
  • 90 minutes
  • Serves 8

INGREDIENTS

Nonstick cooking spray

1

cup/225 grams unsalted butter (2 sticks), at room temperature

1 2/3

cups/215 grams all-purpose flour, plus more for dusting the pan

2/3

cup/145 grams light brown sugar

1/2

cup/100 grams granulated sugar

4

large eggs, at room temperature

1 1/4 tsp

baking powder

1/2 tsp

fine sea salt

1/2

cup/120 milliliters Irish cream

1 1/4

cups/155 grams confectioners’ sugar

3 tbsp

Irish cream, plus more as needed