Ingredients

1-1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1-1/2 cups cake flour
1/2 cup finely ground graham cracker crumbs, from half a sleeve
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons whole milk
2 tablespoons heavy cream
3 large eggs
1 tablespoon pure vanilla extract

Method

  1. Preheat the oven to 325°. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray.
  2. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar.
  3. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt.
  4. 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.
  5. 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.
  6. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.
  7. The cake can be kept in an airtight container for up to 3 days or frozen for 2 weeks.

Makes one 8- by 4-inch loaf.

Source: Chef Megan Garrelts

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