Graham Cracker Pound Cake
Prep time
Cook time
Total time
A buttery pound cake made with graham cracker crumbs and cinnamon.
Serves: 1 cake
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 3 large eggs
  • ¼ cup + 1 tablespoon heavy cream
  • 1½ cups all-purpose flour
  • ½ cup finely ground graham crackers (about 5-6 crackers)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  1. Preheat your oven to 325 degrees F and line and/or butter your loaf pan. Set aside.
  2. In your mixer, beat together your butter and sugars until well creamed, about 3 minutes. Beat in the eggs, one at a time, until fully combined, scraping down the sides of the bowl as needed. In a medium sized bowl, whisk together the flour, graham cracker crumbs, baking powder, salt and cinnamon. Add ⅓ of your flour mixture to your bowl and mix until just combined, then add ½ of your cream, followed by another ⅓ of your flour, then the rest of your cream, then the rest of your flour, scraping down the sides of the bowl as needed.
  3. Spread your batter into your pan and smooth out the top. Bake for 50-60 minutes, until set and a toothpick comes out clean. Allow the cake to cool before running a knife around the edges and removing it from the pan (or just lift it out if you used parchment, like me). Sprinkle with a few more graham cracker crumbs, if you have them, and slice. This will keep well, at room temperature and wrapped in plastic wrap, for up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at