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 Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: cream cheese pound cake glaze, mini pound cake, mini pound cake recipe, moist pound cake recipe, pound cake from scratch, pound cake glaze, vanilla pound cake
Servings: 9
Calories: 195kcal
Author: Averie Sunshine
Ingredients
For the Cake
2large eggs
¾cupgranulated sugar
½cupunsalted butter, softened
4ouncescream cheesesoftened (I used Trader Joe’s Soft Spreadable Light Cream Cheese with great results)
2teaspoonsvanilla extract
1cupall-purpose flour
¾teaspoonbaking powder
pinchsaltoptional and to taste
For the Glaze
2tablespoonscream cheesesoftened
1tablespoonunsalted buttersoftened
1teaspoonvanilla extract
about 3/4 cup confectioners’ sugarplus 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).