1 1/2 cups all-purpose flour ▢3.4 oz instant lemon pudding mix ▢1/2 teaspoon baking powder ▢1/2 teaspoon baking soda ▢1/2 teaspoon salt ▢3 eggs ▢1 cup sugar ▢2 tablespoons butter softened ▢1 teaspoon vanilla extract ▢2 teaspoons lemon extract ▢1/3 cup fresh lemon juice ▢1/2 cup vegetable oil ▢3/4 cup plain Greek yogurt ▢zest of 1 lemon Frosting ▢3 tbsp butter soft but not melted ▢1 1/2 cup powdered sugar ▢3 tablespoons lemon juice ▢1 teaspoon lemon extract
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.)
Spray the pan and parchment paper with nonstick baking spray. Set aside. In a mixing basin, add flour, pudding mix, baking powder, baking soda, and salt. Use a stand or hand mixer to blend the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until well blended.
Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes.
Gradually add the dry ingredients to the wet, pausing to scrape down the sides of the bowl. Add the lemon zest and stir until just blended. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until the middle is completely set and a toothpick inserted comes out crumb-free.
After baking, let cool in the pan for 5-10 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
For icing. Mix the butter, lemon juice, and lemon extract together using a hand or stand mixer. Gradually add the powdered sugar, beating until smooth and creamy.
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.