Ingredients
1½cupsflour
3⅖ozinstant lemon pudding mix
½tspbaking powder
½tspbaking soda
½tspsalt
3eggs
1cupsugar
2tbspbutter,softened
1tspvanilla
2tsplemon extract
⅓cupfresh lemon juice
½cupoil
¾cupplain greek yogurt
1lemon zest
3tbspbutter,soft but not melted
1½cuppowdered sugar
3tbsplemon juice
1tsplemon extract
Preparation
Preheat oven to 350 degrees F. Line the bottom of a 5×9-inch loaf pan with a piece of parchment paper. Spray the pan, and parchment paper with non-stick baking spray. Set aside.
In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until evenly combined.
Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan.
Bake for 55 minutes, or until the center is fully set, and a toothpick inserted comes out crumb-free.
After baking, let cool in the pan for 5 to 10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the parchment paper from the bottom. Cool completely on a cooling rack.
Combine the butter, lemon juice, and lemon extract with a hand or stand mixer.
Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf.
Refrigerate to let frosting set completely before slicing. Serve and enjoy.
