Lemon Bread

Serves	Total Time
10	1.08 hours

Ingredients - Bread

1.5 cups all-purpose flour
3.4 oz instant lemon pudding mix
1.2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
3 eggs
1 cup granulated sugar
2 Tbsp unsalted butter
1 tsp vanilla
2 tsp lemon extract
0.33 cup lemon juice
0.5 cup vegetable oil
0.75 cup plain Greek yogurt
1 lemon

Ingredients - Frosting

3 Tbsp butter
3 Tbsp lemon juice
1 tsp lemon extract
1.5 cups confectioners' sugar

Cookware

1 5 x 9 loaf pan
1 parchment paper
1 mixing bowl
1 stand or hand mixer
1 cooling rack
1 hand or stand mixer

Instructions - Bread

Step 1

Preheat 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 out with scissors.) Spray the pan, and parchment paper with non-stick baking spray. Set aside.

Step 2

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, softened unsalted butter, vanilla, lemon extract, lemon juice, vegetable oil and plain Greek 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 center is fully set, and a toothpick inserted comes out crumb free.

Step 3

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. Cool completely on a cooling rack.

Instructions - Frosting

Step 4

Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the confectioners' sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.