Taste of United Southern Bank



Cream Cheese Pound Cake

Submitted by Shaina Morrison

(Also featured on this page: Luscious Lemon Cake)



1 ½ c. butter, softened at room temp.

8 oz. cream cheese, softened to room temp.

1 tbsp. vanilla extract

½ tsp. salt (optional)

3 c. sugar

6 large eggs

3 c. all-purpose flour



Pre-heat oven to 300 degrees F. Grease and flour a 10-inch Bundt pan. Beat butter, cream cheese, vanilla, and salt on medium until creamy. While beating, gradually add sugar. Add one egg at a time, mixing well after each addition. Gradually add flour, mixing on low speed just until combined after each addition.

(DO NOT OVERMIX, as it will make the cake dry and tough. Dough should be light and fluffy!)

Pour into the greased and floured pan and bake at 300 degrees for one hour and 40 minutes, or until a wooden pick comes out clean. Cool for 10-15 minutes in the pan and then remove.

This cake can be served as is, or served with fresh, macerated strawberries and homemade whipped cream as a Strawberry Shortcake.

Luscious Lemon Cake

Submitted by Sandra Petersen


Ingredients: Cake

1 ¼ c. sugar, sifted ¼ tsp. salt

¾ c. butter, softened ¾ c. milk

8 egg yolks 1 tsp. lemon juice

2 ½ c. cake flour, sifted 1 tsp. vanilla

3 tsp. baking powder 1 tsp. grated lemon rind


Ingredients: Lemon Icing

2 c. powdered sugar

¼ c. butter, softened

1 tsp. cream

Juice and grated rind of 1 lemon



Cake: Pre-heat oven to 375 degrees F. Beat butter until soft, add sugar gradually to butter. Blend until light and creamy. In a separate bowl, beat egg yolks until light and lemon-colored, blend into butter mixture. Resift cake flour with baking powder and salt three times, add to butter-sugar mixture in three parts alternately with 1/3 of the milk. Beat batter thoroughly after each addition. Add lemon juice, vanilla, and lemon rind. Beat 2 minutes. Pour into greased 9” layer pans. Bake for 20 minutes. Cool on wire rack.

Icing: Mix 2 cups powdered sugar and ¼ cup butter until combined. Add cream, lemon juice, and lemon rind. Beat well until smooth. Spread between layers, on top and sides of cake.