Loaves of lemon cake

Softened butter (1/2 cup) 1 cup sugar 2 big room-temperature eggs One teaspoon grated lemon zest and one teaspoon vanilla extract. Half-tsp lemon extract 1 3/4 cups all-purpose flour

1/2 tsp salt 1/4 tsp baking soda 1/2 cup sour cream ICING: 3/4 cup confectioners' sugar Half a teaspoon lemon zest – 1 tablespoon lemon juice

Directions Preheat oven to 350°. Oil and flour two 5-3/4x3x2-inch loaf pans.

Whip butter and sugar in a large bowl for 5-7 minutes until fluffy. Beat each egg carefully after adding it. Mix in lemon zest and essence. Mix flour, salt, and baking soda in separate dish; add to creamed mixture alternately with sour cream, stirring thoroughly.

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Transfer to pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes in pans before transferring to wire racks to finish cooling.

Combine frosting ingredients in a small bowl. Spoon on bread.

Ruder also likes roasted salted nuts. Due to decades of heart-health research, nuts are a tasty, nutritious, and easy snack. A 1-ounce serving of salted roasted pistachios has 120 mg of sodium, per USDA.