I tried it and my daughter and her friends all said it was the best cake they have EVER eaten (I strongly agree and I’m not a lemon cake person). I have had to pass the recipe to several people. Wish I could take credit for it.
I didn’t have lemon extract so I just added some extra lemon zest to cake and icing. I actually liked the icing better with the peel instead of the extract. And, I only had vanilla greek yogurt and liked it better with that as well. I made it a second time exactly like the recipe and liked the first one better…so did everyone else. Oh So Yummy for the Tummy!!!
Better Than Starbucks Lemon Loaf
If you like Starbucks Lemon Loaf, then you’ll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting.
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
- Preheat oven to 350 degrees. 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.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
- In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and 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.
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