Graham Cracker Cake with Lemon Frosting

  • Yield: 16 servings


1 1/2cups sifted flour
1cup crushed graham cracker crumbs (6 whole sections)
1 1/4cups granulated sugar
1teaspoon salt
2/3cup Crisco
1 1/4cups milk, divided
3 1/2teaspoons baking powder
1 egg
2 egg yolks
1teaspoon vanilla
1/3cup Crisco
3 1/2cups powdered sugar
1tablespoon grated lemon rind
2 egg whites
1/3cup lemon juice


  1. Preheat oven to 375F.
  2. Combine flour and next 4 ingredients (flour through Crisco) in a mixing bowl. Add 3/4 cup milk. Beat thoroughly using an electric mixer, about 2 minutes. Add baking powder. Beat well. Add whole egg and egg yolks (saving egg whites for frosting). Add remaining milk and vanilla. Beat on medium speed 2 minutes. Pour into 2 deep 9-inch cake pans that have been greased with Crisco and lined with wax paper. Bake 30 to 35 minutes, until cakes test clean. Let cool 5 minutes. Remove from pans and let cool completely on a wire rack.
  3. To prepare frosting, beat Crisco, 1 1/2 cups powdered sugar, lemon rind and egg whites with an electric mixer until fluffy. Add lemon juice alternately with remaining sugar. Blend until creamy. Fill and frost cakes

An added tip from my Mother: It isn’t a good idea to add anymore sugar and be careful not to add all the lemon juice at one time because you might get it too sour.

I hope you and yours enjoy it as much as my family especially my cousin by marriage would eat at least 3 slices at holiday meals.