Lemon Loaf

🥘 Ingredients

• all-purpose flour 1 ½ cups
• instant lemon pudding mix 1 3.4-oz box
• baking powder ½ tsp
• baking soda ½ tsp
• salt ½ tsp
• eggs 3
• granulated sugar 1 cup
• unsalted butter 2 Tbsp
• vanilla 1 tsp
• lemon extract 2 tsp
• lemon juice 0.33 cup
• vegetable oil ½ cup
• plain Greek yogurt ¾ cup
• lemon zest 1
• unsalted butter 3 Tbsp
• lemon juice 3 Tbsp
• lemon extract 1 tsp
• confectioners' sugar 1 ½ cups

1. 1

   Preheat the oven to 350°F. Line the bottom of a 5 x 9 loaf pan with a piece of parchment paper . (With a pencil, trace the bottom of the pan on a piece of parchment paper and cut it out with scissors.)
2. 2

   Spray the pan and parchment paper with non-stick baking spray. Set aside.
3. 3

   In a mixing bowl , combine the all-purpose flour , instant lemon pudding mix , baking powder , baking soda , and salt . With a stand or hand mixer , combine the eggs , granulated sugar , room temperature unsalted butter , vanilla , lemon extract , lemon juice , vegetable oil , and plain Greek yogurt . Mix until evenly combined.
4. 4

   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.
5. 5

   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.
6. 6

   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. Let the cake finish cooling on a wire rack .
7. 7

   Combine the room temperature unsalted butter , lemon juice , and lemon extract with a hand or stand mixer . Gradually add the confectioners' sugar , and beat until smooth and creamy.
8. 8

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