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INGREDIENTS

  • 1 1/2 cups flour
  • 3.4 oz instánt lemon pudding mix
  • 1/2 tsp báking powder
  • 1/2 tsp báking sodá
  • 1/2 tsp sált
  • 3 eggs
  • 1 cup sugár
  • 2 tbsp butter softened
  • 1 tsp vánillá
  • 2 tsp lemon extráct
  • 1/3 cup fresh lemon juice
  • 1/2 cup oil
  • 3/4 cup pláin Greek yogurt
  • 1 lemon zest

FROSTING

  • 3 tbsp butter soft but not melted
  • 1 1/2 cup powdered sugár
  • 3 tbsp lemon juice
  • 1 tsp lemon extráct

INSTRUCTIONS

  1. Preheát oven to 350 degrees. Line the bottom of á 5 x 9 loáf pán with á piece of wáxed páper. (With á pencil tráce the bottom of the pán on á piece of wáxed páper ánd cut out with scissors.) Spráy the pán ánd wáxed páper with non-stick báking spráy. Set áside.
  2. In á mixing bowl combine the flour pudding mix báking powder báking sodá ánd sált. With á stánd or hánd mixer combine the eggs sugár butter vánillá lemon extráct lemon juice oil ánd yogurt. Mix until evenly combined. Gráduálly ádd the dry ingredients to the wet stopping to scrápe down the sides of the bowl. Ádd the lemon zest ánd mix until just combined. Pour the bátter into the prepáred loáf pán. Báke for 55 minutes or until center is fully set ánd á toothpick inserted comes out crumb free.
  3. Áfter báking let cool in the pán for 5-10 minutes. Run á knife áround the sides of the pán invert ánd remove from the pán removing the wáxed páper from the bottom. Cool completely on á cooling ráck.
  4. For the frosting: Combine the butter lemon juice ánd lemon extráct with hánd or stánd mixer. Gráduálly ádd the powdered sugár ánd beát until smooth ánd creámy. Evenly spreád the frosting over the top of the loáf. Refrigeráte to let frosting set completely before slicing. Refrigeráte ány leftovers in án áirtight contáiner.

This article and recipe adapted from this site

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