• Make-Ahead
• Vegetarian

Ingredients

1. Vegetable oil spray
2. 1 1/2 sticks unsalted butter, softened
3. 1/2 cup granulated sugar
4. 1/4 cup dark brown sugar
5. 1 1/2 cups cake flour
6. 1/2 cup finely ground graham cracker crumbs, from half a sleeve
7. 3/4 teaspoon baking powder
8. 1/4 teaspoon salt
9. 3 tablespoons whole milk
10. 2 tablespoons heavy cream
11. 3 large eggs
12. 1 tablespoon pure vanilla extract

Directions

1. Preheat the oven to 325°. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the whole milk, cream, eggs and vanilla. Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.
2. Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.

Make Ahead

The graham cracker pound cake can be kept in an airtight container for up to 3 days or frozen for 2 weeks.