– 1 c. granulated sugar – 2 Tbsp. butter, softened – 3 eggs – 1 tsp. vanilla extract – 2 tsp. lemon extract – 1/3 c. lemon juice – 1/2 c. vegetable oil – 3/4 c. plain Greek Yogurt – 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 – 1 Tbsp. poppy seeds
– 1 c. granulated sugar – 2 Tbsp. butter, softened – 3 eggs – 1 tsp. vanilla extract – 2 tsp. lemon extract – 1/3 c. lemon juice – 1/2 c. vegetable oil – 3/4 c. plain Greek Yogurt – 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 – 1 Tbsp. poppy seeds Frosting: – 3 Tbsp. butter, room temperature – 2 c. powdered sugar – 3 Tbsp. lemon juice
Preheat oven to 350 degrees. Line the bottom of a 5x9" pan with waxed paper. Spray the pan with non-stick baking spray and set aside.
In a separate bowl, whisk together the dry ingredients (flour, pudding mix, baking powder, baking soda, and salt.)
To the wet ingredients, gradually add in the dry ingredients a few spoonfuls at a time. Stopping the mixer to scrape down the sides of the bowl. Once all the dry ingredients have been mixed into the wet, batter will be thick. Fold in the poppy seeds to the batter.
Spread the batter into the prepared pan. Bake at 350 for 55-58 minutes or until toothpick inserted to the loaf comes out clean and crumb-free. Let the cake cool for 10-15 minutes. Run a knife around the edges, and invert to release the cake from the pan. Make sure to peel off the waxed paper from the bottom of the pan. Let the cake cool completely.
To a mixing bowl, add the room temperature butter. Gradually add in half of the sugar. Beat together. Add in the lemon juice, and continue to beat together. Add in the remaining sugar, and beat together until thick and creamy. Spread on the top of the cooled cake.