• Preheat the oven to 175°C.
• Prepare the loaf pan and grease it.
• Mix all of the dry ingredients for the loaf in a medium mixing bowl. Set aside.
• Mix the wet ingredients in a smaller mixing bowl. Make sure they are all room temperature because they combine best that way. When the wet mixture is combined properly, pour the wet into the dry ingredients and mix until just combined. Don't overmix because then your cake will become dense.
• Scoop the batter into the loaf pan.
• Bake the mini loaf cakes for about 40 minutes. You can check the loaf at about 35 minutes through the oven window to see if it's getting too much colour. If they are, you can cover the pan with aluminum foil. They are done baking when a tester comes out almost clean.
• Let the cakes cool in the pan for about 5-10 minutes, then remove the cakes and let them cool on a cooling rack.

Cream cheese frosting instructions

• With an electric hand mixer, beat butter until it becomes light in colour. This takes about 3 minutes.
• Next, mix in the cream cheese.
• Sift in half of the sugar and all the vanilla powder, and mix again.
• Then when it's combined, add in the rest of the sugar and mix until smooth.
• Place the icing in the fridge to cool and firm up again.
• Once the cakes are cool and the icing is set, you can pipe the frosting onto the cakes. Enjoy immediately!
• If you aren't serving all of the cakes at once, it's best to store the frosting and the cakes separately, then assemble before serving.
• Enjoy!! :)