BETTER THAN STARBUCKS LEMON LOAF
1½ C. flour
1 (3.4 Oz.) package, instant Lemon pudding mix
½ Tsp. baking powder
½ Tsp. baking soda
½ Tsp. salt
1 C. sugar
2 Tbsp. butter, softened
1 Tsp. vanilla
2 Tsp. lemon extract
⅓ C. fresh lemon juice
½ C. oil
¾ C. plain Greek yogurt
Zest of one lemon
3 Tbsp. Butter, soft but not melted
1½ C. powdered sugar
3 Tbsp. lemon juice
1 Tsp. lemon extract
HOW TO MAKE:
1-Preheat oven to 350 degrees.
2-Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.)
3-Spray the pan, and waxed paper with non-stick baking spray. Set aside.
4-In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt.
5-With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt.
6-Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl.
7- Add the lemon zest, and mix until just combined.
8-Pour the batter into the prepared loaf pan.
9-Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
10-After baking, let cool in the pan for 5-10 minutes.
11-Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom.
12-Cool completely on a cooling rack.
For the frosting:
13-Combine the butter, lemon juice and lemon extract with hand or stand mixer.
14-Gradually add the powdered sugar, and beat until smooth and creamy.
15-Evenly spread the frosting over the top of the loaf.
16-Refrigerate to let frosting set completely before slicing.
17-Refrigerate any leftovers in an airtight container.
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