Active Time
20 MIN
Total Time
1 HR 30 MIN
Yield
Serves : makes one 8-by-4-inch loaf
© Lucy Schaeffer

How to Make It

Step 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.

Step 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.

Suggested Pairing

Nutty late-harvest Sémillon.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Ryshtyan

Review Body: I'm a graham fan to begin with.  And I love to bake.  What a combo!  I tried the recipe.  As usual, I tweak.  I replaced the whole milk with hazelnut coffee cream and it adds a very nice twist to this recipe.

Review Rating: 5

Date Published: 2017-01-01