You are here: Home » Recipes » Graham Cracker Cake with Lemon Frosting Graham Cracker Cake with Lemon Frosting Recipe by shawnsdad Yield 16 servings PrintEmail Ingredients Cake:1 1/2 cups sifted flour1 cup crushed graham cracker crumbs (6 whole sections)1 1/4 cups granulated sugar1 teaspoon salt2/3 cup Crisco1 1/4 cups milk, divided3 1/2 teaspoons baking powder1 egg2 egg yolks1 teaspoon vanillaFrosting:1/3 cup Crisco3 1/2 cups powdered sugar1 tablespoon grated lemon rind2 egg whites1/3 cup lemon juice Instructions Preheat oven to 375F. 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. 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.