Averie Cooks

For the Cake:
-1 Preheat oven to 325F. Spray two 5×3-inch Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside.
-1 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.
-1 Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don’t overmix.
-1 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.
-1 Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely.
-1 While cakes cool, make the glaze.
For the Glaze:
-1 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.
-1 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.