What makes this graham cracker pound cake recipe so special? The graham cracker crumbs. Pound cakes typically are easy to make, but take long to bake (compared to other cakes). But the wait is definitely worth it because of the added texture the graham cracker adds. Occasionally, I mix in key lime juice into the batter to mimic the flavors of key lime pie.
Preheat your oven to 325° F. Butter and flour an 8-inch loaf pan and set aside.
In a large bowl, using an electric mixer, cream the butter and sugars. In a separate medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the milk, cream, eggs and vanilla.
Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches. Scrape the batter into the prepared baking pan.
Bake for about 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the graham cracker pound cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
12 tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 1/2 cups cake flour
1/2 cup graham cracker crumbs, finely ground
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons milk
2 tablespoons heavy cream
1 tablespoon vanilla
Number of servings: 8
Cooking time: 55 minutes