1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, beat the cream cheese and butter together until smooth.
3. Add the sugar and mix until well combined.
4. Incorporate the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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