Preheat oven to  350

Bake: 55  minutes

• 1 1/2 cups all-purpose flour
• 4 oz instant lemon pudding mix
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1/3 cup fresh lemon juice
• 1/2 cup vegetable oil
• 3/4 cup plain Greek yogurt
• zest of 1 lemon

Frosting

• 1/2 butter soft – not melted
• 2 cups sifted powdered sugar
• 4 tablespoons lemon juice

Instructions 

• Preheat the oven to 350°F. Line the bottom of a 5 x 9″ loaf pan with 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. Combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt with a stand or hand mixer. 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 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 5-10 minutes. Remove from the pan, removing the parchment paper from the bottom. Let the cake finish cooling on a wire rack

Frosting.

• 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.

Spread the frosting evenly over the top of the loaf. Refrigerate to let the frosting set completely before slicing. Refrigerate any leftovers in an airtight container.

Enjoy!