1½ c.  flour
1 package (3.4 ounces), instant lemon pudding mix
½ tsp.  Baking powder
½ tsp.  baking soda
½ tsp.  salt
3 eggs
1 c.  Sugar
2 tbsp.  softened butter
1 tsp.  vanilla
2 tsp.  lemon extract
⅓ c.  Fresh lemon juice
½ c.  oil
¾ c.  Plain Greek Yogurt
One lemon flavor
3 tablespoons.  Soft but not melted butter
1½ c.  soft sugar
3 tablespoons.  Lemon juice
1 tsp.  lemon extract
Preheat the oven to 350 degrees.  Line the bottom of a 5 x 9 loaf pan with a piece of waxed paper.  (With a pencil, draw the bottom of the pan on a piece of wax paper and cut it out with scissors.)  Spray pan and waxed paper with non-stick baking spray.  Sit aside.
In a mixing bowl, combine flour, pudding mix, baking powder, baking soda, and salt.  Using a stand or hand mixer, combine eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt.  Mix until evening.  Gradually add dry ingredients to wet, stopping to scrape sides of bowl.  Add lemon peel and mix until combined.  Pour the mixture into the prepared loaf pan.  Bake for 55 minutes, or until center is fully cooked through and a toothpick inserted without crumbs.
After baking, let it cool in the pan for 5-10 minutes.  Run a knife over the sides of the pan, flip it over and remove it from the pan, removing the waxed paper from the bottom.  Cool completely on a cooling rack.
To decorate: Combine butter, lemon juice, and lemon extract with a hand or stand mixer.  Gradually add powdered sugar, beating until smooth and creamy.  Distribute the garnish evenly on the surface of the loaf.  Put it in the fridge to let the garnish set completely before cutting it into slices.  Refrigerate any leftovers in an airtight container.

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