Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze

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Glazed Mini Pound Cake Loaves — Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Easiest Vanilla Pound Cake From Scratch

I almost never make pound cake. With all my other baking, we don’t need a pound of cake. But two little mini cakes is a different story.

I’m not sure who eats traditional pound cake that’s made with a pound each of flour, butter, eggs, and sugar. That’s one heavy cake. They must have super-human metabolism.

For my version, I added cream cheese in addition to the butter. It adds extra flavor, richness, and moisture. Pound cake is prone to dryness, and there’s nothing more inedible than dry cake. Why bother? The cream cheese helps combat that pesky problem.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

I love the cracked tops. I’ve read that a cracked top on banana bread is the signal of a great loaf. It indicates that the wet and dry ingredients, as well as leaveners, were all combined in proper ratios to create steam, which escapes via the crack.

When I see a crack, I know the loaf is going to be a keeper.

The cake has a very dense and tight crumb, yet they’re surprisingly light. It’s just sweet enough and very subtly flavored with cream cheese. The cream cheese plays more of a role in adding moisture so the little cakes stay soft and moist.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

The vanilla cream cheese pound cake glaze was the icing on the cake. Literally. It’s tangy yet sweet, and enhanced the cream cheese vibe.

Or try this heavenly Apricot Cream Cheese Glaze or your favorite jam or fruity topping. A handful of fresh strawberries, sprinkled with a touch of sugar, and allowed to macerate for an hour would be lovely draped over a slice.

The mini size is perfect to satisfy my once a year craving for a slice or two of pound cake, without having a ridiculously large amount of cake leftover. Let’s face it, no one wants to eat dried out pound cake on day 4 that’s leftover from a huge 10-inch tube-cake of pound cake.

Not a problem here.

And they make adorable gifts. One for you, one for a friend. That is, if you don’t scarf them both down. They’re mini, after all.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

What’s in This Mini Pound Cake Recipe? 

To make the cream cheese pound cake from scratch, you’ll need: 

  • Eggs
  • Granulated sugar
  • Unsalted butter
  • Cream cheese
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt

And for the cream cheese pound cake glaze, you’ll need: 

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

How to Make Mini Pound Cake Loaves 

The batter comes together in just minutes. All at once, cream together butter, cream cheese, eggs, sugar, and vanilla. Fold in the dry ingredients and you’re ready to bake.

Turn the batter into two greased and floured 5×3-inch loaf pans, then bake until the cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. 

Let the cakes cool in their pans for 15 minutes before turning them out to cool completely on a wire rack. Once cooled, top with the pound cake glaze. 

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Can I Use a Regular Loaf Pan? 

Yes! I baked off the vanilla pound cake recipe as two mini loaves because mini food is cuter, of course. And I find it easier to control the overall browning and dryness levels when I bake dense batters in smaller loaf pans rather than as one big loaf.

I love this Set of 4 Mini Loaf Pans, but if you don’t have mini pans, it can be baked in a 9×5-inch pan. You’ll likely extend baking by 10 to 15 minutes, and if necessary, tent it with foil midway through cooking if your loaf is becoming overly browned.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Can I Prep This Recipe in Advance? 

Yes, although I recommend serving the mini pound cake loaves the same day they’re made. They’ll last up to five days at room temperature, but they do dry out over time. 

How to Store Pound Cake 

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 (without the glaze).

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Tips for Making a Moist Pound Cake From Scratch 

I used Trader Joe’s Soft Spreadable Light Cream Cheese for this recipe with great results. However, a brick of classic Philadelphia cream cheese that’s been softened to room temperature will work just as well. 

It’s very important that you beat the eggs, butter, sugar, and cream cheese until light and fluffy. This will take about 5 minutes. If you skip this step or skimp on the beating time, you’ll wind up with dense pound cake. Yuck. 

Wait to glaze the vanilla pound cake loaves until they’ve cooled completely. If you try to glaze them while still warm, the glaze will slide right off. 

Glazed Mini Pound Cake Loaves — Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!

Glazed Mini Pound Cake Loaves — Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!

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4.37 from 25 votes

Glazed Mini Pound Cake Loaves

By Averie Sunshine
Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9
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Ingredients  

For the Cake

  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup 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
  • ¾ 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

Instructions 

For the Cake:

  • Preheat oven to 325F. Spray two 5×3-inch Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside.
  • 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.
  • 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 latter version. Extra glaze will keep airtight for many weeks in the refrigerator.

Notes

Pan size: Cake may also be baked as one 9×5-inch loaf and possibly as one 8×4-inch 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.
Storage: 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 (without glaze).

Nutrition

Serving: 1, Calories: 195kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 67mg, Sodium: 141mg, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted June 4, 2013 and reposted February 26, 2021 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 4 stars
    This recipe is great, but please correct me if I’m wrong. The recipe calls for 2 mini loaf pans but the yield is 9? I am so confused. My mother in law tried to make these for a bake sale thinking it would yield 9 little cakes and we ended up with 4 very shrimp ones. May be operator error. Help 🤣

  2. 3 stars
    This recipe is great, but please correct me if I’m wrong. The recipe calls for 2 mini loaf pans but the yield is 9? I am so confused. My mother in law tried to make these for a bake sale thinking it would yield 9 little cakes and we ended up with 4 very shrimp ones. May be operator error. Help 🤣

  3. 4 stars
    This recipe is great, but please correct me if I’m wrong. The recipe calls for 2 mini loaf pans but the yield is 9? I am so confused. My mother in law tried to make these for a bake sale thinking it would yield 9 little cakes and we ended up with 4 very shrimp ones. May be operator error. Help 🤣

    1. The recipe makes TWO mini loaves, approximately 5-inches in length, and 3 inches high.

      In step one, you can see “Spray two 5×3-inch Mini Loaf Pans…”

      I am not sure why you MIL thought that she would have 9 cakes.

      For me, each cake probably makes 4-5 slices, therefore you’ve got 8-10 slices of cake between the two loaves, hence 9 servings.

  4. I had some spreadable strawberry cream cheese and I used that. I also added half a tsp of lemon extract to give it a more fruity taste. Not bad, probably not quite as good as using plain, but I needed to use it up.

  5. I have made a lot of Averie’s recipes, and her recipes are always excellent. But sad to say, this one is a miss. The crumb is not typical of a true poundcake. And if you choose to bake it in a 9×5 pan, it will be a short loaf. This should be baked as two separate loaves as she recommends in the recipe. I wanted to love it :(

  6. Not sure if this question has been posed yet but… The recipe for the pound cake says 2 cups of butter but in brackets it says 1 stick. I thought one stick of butter was 1 cup??? Wanting to try this recipe … Can you please clarify? Thanks so much :)

  7. Hi, do you think this recipe could be used for rum cake? Holidays are coming so I’m hunting for a rum cake recipe. ;) Thanks. And greetings from the Philippines!

  8. After a failed attempt at a bundt pound cake from a facebook shared recipe, I knew I had to go back to my ‘bible’ of baking: Averie Cooks.
    The recipe couldn’t have been simpler. I threw the ingredients into my Kitchen-Aid and hardly had to do anything. I poured it into a 1 qt. 9X5 pan and it baked for 45 mins. I used a foil tent because the edges started getting brown very quickly. My tent fell into the cake so I didn’t get a nice pretty dome.
    The cake itself came out pretty bland, but with the glaze it’s outta this world good. My glaze was thick like an icing so I was able to spread it all over and get some in every yummy bite. Really enjoyed this recipe!

    1. Thanks for saying I’m your bible of baking! That’s such a wonderful compliment!

      And poundcakes, ahhh yes, I too think they’re bland for the most part :) And dry. Thankfully this one isn’t dry but it’s not ‘bursting with flavor’ like some cakes, which is just the nature of the poundcake beast. Thus, a great glaze saves all and glad you enjoyed the glaze!

  9. One word: Delicious! The cream cheese made it so moist. Prepared it in a 9×5 pan, and it was perfect to share for dessert at a dinner party for 4, with a couple of slices remaining for lunch tomorrow. I will make this again!

    1. Thanks for trying it, Patrina, and so glad you loved it and yes, agreed on it being so moist!

  10. I made this tonight in 4 mini Bundt pans–so good!! My husband asked me to make them again tomorrow because he’s eating his other one for breakfast. I definitely see this cake going into the biweekly rotation. :)

  11. I have to get one of those mini loaf pans! They look really adorable. I made the cake today without the pans though and they still turned out delicious! Thanks so much for the recipe – they were really easy and clear to follow! I had to cut the time down to 30 mins because my oven was really hot. I would have preferred a less egg-ish taste, however. Is it possible to reduce the eggs to just one next time? :)

    1. Pound cakes inherently are very heavy on the eggs and butter. I really didn’t get an ‘egg-ish’ taste as you said. Sometimes when cream cheese is baked, the flavors can change. You could tinker around with the eggs and cream cheese amounts but in doing so, you will also have to tinker around with the flour and baking powder. You can’t just remove an egg or cream cheese without likely having to alter other ingredients, too. LMK how your trials go!

  12. I stumbled across your blog again! Your recipes are just delicious and I think its a sign that I should come here first when I’m looking for something new and yummy! So- thank you AGAIN for the recipe, I used it in a blog post yesterday!

    Red + White + Blueberry Cake :)
    http://www.justaddsparkles.com

    1. Thanks for the nice comment, Noelle! And I just saw your cake – it’s so festive! :) I am so happy you’re pleased with this recipe and my recipes in general!

  13. Those little loaves are just perfect Averie! I can just envision mine topped with fresh strawberries and freshly whipped cream – mmmm! Pinned!

  14. i love those baking loaf pans…that color just pops and oh so cute…i love mini loaves always so perfect to eat one and share the other…well hopefully. lol

  15. I am such a sucker for a really moist pound cake! These look amazing, and I agree that mini is better. These would be so perfect in a gift basket for a new mom or a teacher!

  16. Mm this looks so so good! Love the addition of cream cheese to help keep it light. Sounds perfect.

  17. I love pound cake! My mom used to always serve it with Cool Whip mixed with a pudding packet, which sounds weird (and totally Midwestern, right?), but oh man, it was so good. You’re right though, it does have a tendency to dry out–you are so smart to add cream cheese!

  18. These are so cute! And I really want some of that vanilla bean cream cheese glaze … like pronto! lol. I love those mini loaf pans. I have some fun mini purple ones but now I kinda want some orange ones too! So fun for summer.

  19. Mini is definitely the way to go! I stopped baking with the regular sized loaf pans because they would always turn out overcooked.

    It’s been a very long time since I baked pound cake so I just added this to the top of my “to-make” list. Plus, I have these super cute mini loaf wrappers to use!

    1. I have the same issue many times with reg loaf pans. When possible, I prefer to split batter into two 8×4’s, but sometimes recipes are written that 1 9×5 really is best, but I like to split it if I can. Better yet, mini loaves! :)

  20. The first time I had pound cake was dipped in a chocolate fondue. Mmm. Nowadays it wouldn’t cross my mind to make one, but I love that you’ve lightened it up. Also, interesting note about the cracked top. Cracked tops always made me sad because I thought they meant I did something wrong, but guess I’ve been doing okay all along! And finally…where did you get that pretty table runner?

    1. table runner – thrift store, 25 cents
      cracks – they mean you’re doing everything right! own those beauties :)

  21. I love the addition of cream cheese! Totally genius. And two mini loaves are perfect!

  22. Dry cake is no good- cream cheese makes just about anything better! And vanilla cream cheese glaze and cream cheese in the cake? Count me in!

    I am so pleased for you, what a day to remember. Your book should be arriving at my house shortly – and I can’t wait!! Congratulations on such a magnificent achievement! I am sure there are many more amazing things in store for you :)

  23. Adorable and delicious looking! I love pound cake but never have a good reason to make a huge bundt pan of it so these are a perfect size. :)

  24. These sound absolutely delectable. And that is a really helpful tip on the cracked tops for loaves. I had no idea! Now I know what to look for in my banana breads. :)

  25. Oh Averie these are just stunning!
    Your photos should have smell-o-vision!
    I remember your last comment on my blog: and wanted to say I wanted you to make something else for the dedicated blog post because you are so very creative.
    That a simple potato chip and chocolate chip cookie was too boring for someone like you. You my dear are the ultimate creator of creativity.
    So that’s what I wanted.
    And now that you are published you know you have to do an interview with me.
    I just got warren brown to do one (awesome right?), so you will be in great company.
    xoxo!

  26. These are so beautiful! I love the way you presented them, and my goodness, pound cake and cream cheese glaze? Count me in! Sounds absolutely delicious, Averie :)

    1. Thanks, Eva. You are the master of presenting things beautifully so I take that as a high compliment!

  27. Ummm, I ALWAYS need a pound of cake. Especially if it looks as delicious as this one! I love the cream cheese in it!

  28. I never fully understood the lure of pound cakes either – they’re usually too dry and bland. This cake, however, looks like the exception to the rule! Love the cream cheese infusion, and that vanilla glaze! *purr* :D

    1. They’re are usually so dry and bland, you’re right! The cream cheese really helps out with this and thanks for the pin and for sending your C.B. link!

  29. I love everything about this post. The recipe is sounds amazing. The photos are wonderful, and I love that you explain the reason for the crack in the top of sweet breads and cakes.

    I need to make this!

    And, yes, miniature things are always so much cuter!

  30. I agree – cute food just tastes better! Although this pound cake looks like it would taste good in any size or shape. Especially with that glaze, which I am afraid to make because it probably would never make it on the cake. I’d just eat it with a spoon.

  31. Oh, how I adore pound cake…and with a glaze? There goes my willpower! But making two small loaves is such a marvelous idea…one for me and one to give away :) No need for stretchy pants….yet.

    1. Small batches, small items, and giving away extra…as a dessert blogger, you just HAVE to! :)

  32. These little pound cakes look SO good, Averie! And I love that you added cream cheese. That always adds such a great flavor/texture to baked goods.

  33. What a gorgeous looking pound cake! I love those little loaf pans! I bet this is fabulous on its own without the glaze, but heck, why not add some vanilla cream cheese glaze?! I’m with you on that one! :)

  34. How cute are these! Love the mini size and the glaze…somehow I think I’d eat it all before it made it to the cakes!

  35. Is that really what pound cake is?!? Wow. I don’t like it because it is too heavy for my tastes, but I had no idea what was in it!

    Congrats on the book again! I thought about it earlier today when I realized that it is due in my mailbox today!

    1. Yes that’s what it is! Or those 4 ingredients combined in 1:1:1:1 ratio. Heavy and dense much? haha!

  36. I’ve made one huge pound cake with cream cheese during my first year of blogging. It had the best texture ever! So I’m with you on cream cheese in a pound cake. These mini cakes are so adorable! Love love the mini pans!! Swoon!

  37. Two loaves in a recipe is perfect- one to share, one to keep. I love these little loaves of pound cake, so cute!

  38. I hear ya on never making pound cake. I feel like I make too many pounds of other things! These little loaves are perfect. 1/4 pound cakes are totally acceptable!

  39. I agree with you – a pound of butter, sugar, etc. isn’t all that appealing in this day and age. I like to make “lighter” pound cakes and I love the smaller ones where you can share and/or stock one away in the freezer. The cream cheese idea is definitely intriguing… Congrats on your big book launch day!!

    1. Btw, Averie…thanks for explaining the reasoning behind the crack in loaf cakes and bread. The ones with them always seem better but I never could quite figure out why. Thank you!

  40. How adorable – I love mini cakes! This is a great idea and I bet kids would love these. My daughter adores pound cake, but as you said, it can get dry after a few days. This pound cake would be a great after-camp snack for this summer.

    Thanks!

  41. Oh friend. These are the cutest little buggers I’ve ever seen! I once had a pound cake before – with cream cheese in the batter – and I’ve never sat down to try to remake something like it. I think it was chocolate chip pound cake or something. So I can only imagine how creamy, moist, and dense these are! I love your orange mini loaf pans! They are adorable and so summery! I need to get some colorful baking pans.

    And that glorious crack down the center. Now I know that the crack is the sign of a good quick bread/pound cake loaf. ;)

    1. Found the orange mini pans at the thrift store and there were perfect for another project I was working on with the color and had to have them. Wasn’t going to re-use them, but these little poundcakes were calling out for them. lol

  42. These are too cute Averie. I’m so excited for your book.. can’t wait for it to land in my mailbox.. Should be any day now. :)

  43. Totally agree that traditional pound cake is just way to heavy and dry (hello, all that butter and d ry cake? No thank you). Great solution with the cream cheese and yes: Mini food is so darn fun!

  44. These mini cake loaves are adorable Averie! Love the sound of the glaze too, it makes these extra extra special! Congrats on the release of your book today – can’t wait to pick one up:)

  45. I’m a big fan of pound cake; although, it has been quite a long time since I’ve had any. These look delicious and I love the sound apricot cream cheese glaze. Yum!

    1. That glaze was SO good! I wanted to re-do it for these, but thought, well, I should use some variety :)

  46. These are so adorable in the mini pans! I don’t make pound cake often, but every once in awhile it’s a very special treat and super easy to make.

  47. Mini desserts are the cutest! I love pound cake, but it is always hard to get it cooked through without being dry – your mini ones sound perfect! I love the info about the crack in top of the loaf – so interesting!

    1. It was blindingly bright when I took the pics. Cannot win sometimes; either super bright or not bright enough. And don’t know what you’re going to get til you load pics on the computer. Thanks for saying you like the photos!

  48. These are adorable! I love your cute loaf dishes and the recipe sounds perfect with the cream cheese!

    Congrats on the cookbook release today! This has got to be a very exciting day and I hope is awesome for you!

    1. Thanks!
      And your comments keeping going into my spam folder because you put your URL in them. If you leave that off, it won’t happen anymore :) People can still click on your name/Happy Valley Chow and get to you, just actually writing it out in the comment is flagging it for spam.

  49. I love using my mini loaf, tart and springform pans, and this little cake looks like the perfect canvas for different summer fruit toppings. Macerated strawberries sound especially good! Interesting about the crack on top of a great loaf–I always like those best but never knew why. I received another shipping notice from Amazon and your cookbook should be in my mailbox today…can’t wait to have a look!

    1. Can’t wait for you to get it! I know some people already got theirs yesterday, so it should be there today!

  50. Omg this looks amazing! I LOVE pound cake. When I was little my mom would make it as a snack for me haha! ;) Love the idea of vanilla frosting too.

    1. This recipe is perfect for you since you probably don’t need a big cake – two little mini cakes and that’s that! :)

  51. These are cute! Pound cake is not my favorite. My husband loves it. Our marriage is tough sometimes :)

    1. Two little cakes will take you no time at all to make, and you’ll look like a hero and they’re small and just for him and you can move onto to bigger and better things for yourself!

  52. I need to invest in these mini pans…great price and so cute!

    HOORAY for today! I’m expecting to come home from work to my copy hopefully, and I just can’t wait! What an exciting day that you’ll always treasure! xoxo

    1. Can’t wait for you to get it! I know some people already got theirs yesterday, so it should be there today! Thank you for your enthusiasm and heartfelt excitement. I can literally feel it – thank you! :)

  53. I love the little cake pans…very cute…I’ve never really been a pound cake fan because homemade is usually dense and dry and store bought crumbles under strawberries, yours looks sturdy but moist..I’ll have to try making it.

  54. Terrific idea to bake Cream Cheese Pound Cakes as mini loaves! So rich and so wonderful, but you don’t need much. So ideal for a small Strawberry Shortcake, too. Beautiful little loaves of cake, Averie!

    1. Thank you for telling me. It’s very sad to me that someone is selling my recipes, for profit, on ebay. I was unaware and will contact ebay and file a complaint. Thank you for LMK. Unfortunately this happens frequently. Thanks for the heads up and looking out for me. I appreciate it.

      1. No problem! I hate to see people stealing from others and gain a profit from it! I was just ebaying peanut butter or biscoff and there it was. Felt like my duty to tell you because I love your blog and your creations!