For the Cake
2 large eggs
3/4 cup granulated sugar1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened (I used Trader Joe's Soft Spreadable Light Cream Cheese with great results)
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
pinch salt, optional and to taste
For the Glaze
2 tablespoons cream cheese, softened
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
about 3/4 cup confectioners' sugar, plus more if necessary
For the Cake - Preheat oven to 325F. Spray two 5x3 Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside. (Cake may be baked as one 9x5 loaf, possibly as one 8x4 loaf, although I have not tested either. Adjust baking time accordingly, probably by adding 5 to 15 minutes, tent with foil if necessary to prevent over-browning)
To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), add first 5 ingredients (through vanilla), and beat on medium-high speed to cream them until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don't overmix.
Turn batter out into prepared pans and bake for 45 to 50 minutes, or until cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. I baked for 47 minutes and rotated pans midway through baking. I would bake for about 45 minutes next time. If at any point your cakes seem to be browning too quickly, tent with a sheet of foil; however this was not an issue for me.
Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely. Cakes are best enjoyed fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months. While cakes cool, make the glaze.
For the Glaze - Combine all ingredients in a medium bowl and beat on medium-high speed until smooth and silky, playing with sugar ratio if necessary until desired consistency is achieved.
Drizzle glaze on top of loaves or spread on the interior of the slices; I prefer the later version. Extra glaze will keep airtight for many weeks in the refrigerator.
Recipe from Averie Cooks.
Recipe Source: http://www.averiecooks.com/2013/06/mini-cream-cheese-pound-cakes-with-vanilla-cream-cheese-glaze.html