A dense and moist version of a pound cake, but still delicious and not "whey" too sweet. A perfect substitute for lady fingers in our Tiramisu.
Preheat oven to 350°. Using an electric mixer on low speed, mix together the cream cheese and butter until well blended. Blend in the sugar. In a separate bowl, sift the flour, salt and baking powder together. Gradually add to the creamed mixture and mix until well blended. Add in the milk. Mix for about 1 minute, and then add yogurt, vanilla, and eggs. Blend for 1-2 minutes.
Grease and flour a 9-inch loaf pan. Pour the batter into the pan and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before removing it from the pan.