Lemon Loaf with Lemon Frosting

• 1 1/2 cups of all-purpose flour

• 3.4 oz instant lemon pudding mix

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3 eggs

• 1 cup of sugar

• 2 tbsps. room temperature butter

• 1 tsp vanilla extract

• 2 tsps. lemon extract

• 1/3 cup fresh lemon juice

• 1/2 cup of vegetable oil

• 3/4 cup plain Greek yogurt

• zest of 1 lemon

Frosting

• 3 tbsp butter soft but not melted

• 1 1/2 cups powdered sugar

• 3 tbsps. lemon juice

• 1 tsp lemon extract

Instructions: 

• 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.)

• 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 5-10 minutes. Run a knife around the sides of the pan, invert and remove it from the pan, removing the parchment paper from the bottom. Let the cake finish cooling on a wire rack

• For 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.

• 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.