Lemon Loaf

🥘 Ingredients

• all-purpose flour
  1.5 c
• baking powder
  1/2 tsp
• baking soda
  1/2 tsp
• confectioners' sugar
  1.5 c
• eggs
  3
• granulated sugar
  1 c
• instant lemon pudding mix
  1 3.4-oz box
• lemon extract
  3 tsp
• lemon juice
  1/3 c, 3 Tbsp
• lemon zest
  1
• plain Greek yogurt
  3/4 c
• salt
  1/2 tsp
• unsalted butter
  5 Tbsp
• vanilla
  1 tsp
• vegetable oil
  1/2 c

🍳 Cookware

• 5 x 9 loaf pan
• parchment paper
• mixing bowl
• stand or hand mixer
• knife
• wire rack
• hand or stand mixer

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.

   all-purpose flour: 1.5 c, instant lemon pudding mix: 1 3.4-oz box, baking powder: 1/2 tsp, baking soda: 1/2 tsp, salt: 1/2 tsp, eggs: 3, granulated sugar: 1 c, unsalted butter: 2 Tbsp, vanilla: 1 tsp, lemon extract: 2 tsp, lemon juice: 1/3 c, vegetable oil: 1/2 c, plain Greek yogurt: 3/4 c
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.

   lemon zest: 1
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.

   unsalted butter: 3 Tbsp, lemon juice: 3 Tbsp, lemon extract: 1 tsp, confectioners' sugar: 1.5 c
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.