Irish Cream Poundcake

1. Preheat Oven and Prepare Pan

Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and dust it with flour.

2. Cream Butter and Sugars

In the bowl of a stand mixer, cream together the room-temperature butter, brown sugar, and granulated sugar until light and fluffy.

3. Add Eggs

Add the eggs one at a time, fully incorporating each before adding the next.

4. Combine Dry Ingredients

Whisk together the all-purpose flour, baking powder, and fine sea salt in a separate medium bowl.

5. Mix Dry Ingredients with Creamed Mixture

Gently mix the dry ingredients into the creamed butter, sugar, and egg mixture until just combined.

6. Add Irish Cream

Pour the Irish cream into the batter and mix until just combined.

7. Bake the Poundcake

Transfer the batter into the prepared loaf pan and bake for 55 to 65 minutes, until golden and a toothpick comes out clean.

8. Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk together confectioners’ sugar and Irish cream to make the glaze, and spoon it over the cooled cake.