– 1 1/2 c. flour – 1 (3.4 oz) pkg, instant Lemon pudding mix – 1/2 tsp. baking powder – 1/2 tsp. baking soda – 1/2 tsp. salt – 3 eggs – 1 c. sugar – 2 Tbsp. butter, softened – 2 tsp. lemon extract – 1 tsp. vanilla extract – zest of 1 lemon – 1/3 c. lemon juice – 1/2 c. vegetable oil – 3/4 c. plain Greek yogurt
Preheat oven to 350 degrees. Generously grease and flour a bundt pan. Set aside. In a medium bowl, combine the flour, pudding mix, baking powder, baking soda and salt. Whisk together to combine. Set aside.
Pour batter into the prepared pan, and bake at 350 degrees for 45-50 minutes or until toothpick inserted comes out clean and crumb-free.
Cool in the pan for 15-20 minutes. Gently loosen the cake by running a knife around the sides of the pan, and invert on to a cake plate or serving dish. Let cool completely.
Mix the frosting by creaming together the butter and powdered sugar, a 1/2 cup at a time. Gradually add the lemon juice and extract, and mix until creamy. Drizzle over the top of the cake. Slice and enjoy!