All Things New

Sunrise #1

The sunrise is peach and purple  this morning with a rick-rack lining of gold. And in the brightness. . . surely there’s something that looks like wings

And now for a dessert that is almost as good as a sunrise.

Lemon Sour Cream Pound Cake with Strawberries

The lemon zest, lemon juice and sour cream give this cake a delicate tartness, a very gentle flavor.  And when you top it with strawberries, well, all I can say is, “May I have another piece?”

You will need:

Shortening to coat the pan           1 teaspoon Vanilla Extract

Flour to dust pan                             1/2 teaspoon Salt

1 Lemon                                            1/2 teaspoon Baking Powder

2 sticks Butter                                 3 cups cake flour

2 cups Sugar                                      1 cup Sour Cream

4 Eggs


1. Preheat your oven to 350.

2. Coat your cake pan with shortening and dust it with flour. This recipe works well in a Bundt pan, a tube pan (angel food cape pan) or two loaf pans.

3. Remove the zest from one lemon and chop finely.

4. Squeeze the juice from the lemon and set it aside.

5. Sift the 3 cups cake flour. Sift first, then measure. Cake flour will give you a finer texture than all purpose flour. Sifted flour is less dense than unsifted flour. If you do not sift the flour, there will be too much flour for the leavening and the sugar/flour ratio is compromised. All this will affect how the cake rises and the amount of time necessary to have the outside of the cake done at the same time the inside is done. So sift! The best way to do this is to sift three cups of unsifted flour onto a wide cake pan or sheet pan and spoon the sifted flour into the measuring cup, then into a separate bowl. Set the flour aside until it is time to mix it into the cake batter.


1. Cream the two sticks of butter with two cups of sugar.

2. With the mixer on low speed, add the four eggs, one at a time. The reason for adding them one at a time is to keep them from splashing because of the mixing.

3. Add vanilla, salt, baking powder, sour cream, lemon zest and the lemon juice.

4. Add the 3 cups sifted flour, a bit at a time to keep it from flying all over your clean kitchen.

5. Mix on a medium speed for about two minutes. This batter will be stiffer than some cake batters.


1. Pour (spoon might be a better word) the batter into your prepared pan or pans. Place the cake on two stacked sheet pans. This is to insulate the bottom of the cake pan to keep the bottom from cooking too quickly.

2. Bake close to an hour and 15 minutes. After an hour, test for doneness by sticking a wooden skewer or thin knife into the thickest part of the cake. If the skewer or knife comes out with wet batter on it, bake a little longer. When the skewer comes out clean or with a few little crumbs on it, it is done.

3. Cook on a rack. When the pan is cool enough to handle comfortably, run a thin knife around the edges and invert.


Serve with strawberries or a chocolate sauce, caramel sauce or whipped creamed or plain. Smile with satisfaction as you watch people enjoy.

Scrumptious Lemon Sour Cream Pound Cake

[Dale McClure]

TipBe sure and taste everything before you serve it. If it is a soup, like the potato soup we printed last week, it might not have enough liquid, or you might need more herbs. Taste, taste, always taste!


Food for Thought:

All Things New

A new recipe! Isn’t it fun to try something new, especially when it turns out beautiful and scrumptious? Newness brings excitement and often joy: a new way of seeing, a new needlework project, a new decision to cultivate a playful spirit—all very good things.

Everything is new to my 2-year-old grandson. He spies a leaf on the sidewalk, scrambles to pick it up, then studies it eagerly. He pounces upon the remote control and proceeds to play with it for a long time. He is enamored by the power it gives him over the light and the ceiling fan.

Yesterday morning, as I shuffled into the kitchen, I noticed the purple filler flowers left from a bouquet had sprouted dots of miniscule white blossoms. Upon close examination I saw the blooms were vase-like cups—seed vessels, flowers for the hair of tiny fairies. The world opens up to us when we take time to see like a child. Everything is new.

To create is to make something new. A university piano student once launched into a new adventure when she entered the music store and asked for a Beethoven Concerto. “My professor thinks I’m ready for it,” she said, “I’m excited.”

The clerk stared at her, “How can you be excited about something you’ll have to work on so hard?”

But it was something fresh to her. She’d never played a concerto before. It was a new challenge, and she was determined to conquer it.

When we create, we are lifted out of the daily-ness of life. What a delight it is to learn a piano masterpiece, create a new painting, plant a flower garden, build your own wooden windmill (my husband’s vision).

Dale's New Painting

It is also creative work to approach a troublesome situation differently because God has given us an idea. In the best-selling book The Help, the main characters, Eugenia Skeeter and a maid named Aibileen, fall into disrepute with the socialites of the town because they’ve dared to tell the truth. The writer of the truth is rejected by her friends, and Aibileen, the brave source of the truth, is fired. But in the end, Miss Skeeter secures a new job with Harper & Row Publishing in New York City because of her strategic book, and Aibileen is given Miss Skeeter’s old job writing a column for the town newspaper.

Newness, whether it be a new job, new sunrise or a new way of life, encourages us to laugh, comforts us and offers us hope.

We create because we are made in the image of the Creator God. Remember when God finished creating the world, how he said, “It is good!?” Surely there was laughter that day.                                 [RuthAnn Ridley]

This entry was posted in Desserts, Inspiration, Recipes and tagged , , . Bookmark the permalink.

2 Responses to All Things New

  1. Ann Sealy says:

    Hi RuthAnn! Not sure if you put me on your email reminder list so I’m requesting it now. If this is a repeat…I’m sorry…I love all the tidbits of information…like the cold shoulder origin.

    • ruthann1 says:

      Dear Ann, Aren’t those tidbits fun? The Brewer’s Dictionary of Phrase and Fable is a handy and fun resource. I’m so glad you’re subscribing. How fun to be in touch! Love, RuthAnn

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