• Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper. (It is helpful to secure the parchment paper with binder clips to prevent the paper from sliding when you add the batter.)
  
• With a hand or stand mixer, in a large mixing bowl cream together the granulated sugar and butter. Add in the eggs one at a time with the mixer running on the lowest speed. Add in the vanilla and lemon extracts, lemon juice, oil and yogurt. Mix until ingredients are completely combined.
• 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 at least 10-15 minutes. Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely on a cooling rack.

Frosting Instructions:

• 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. To make the frosting extra thick, add a few more spoonful's of powdered sugar. To make the frosting thinner, like a glaze, add in more lemon juice to achieve your desired consistency.
• Frost the top of the cooled cake with the frosting, using an offset spatula or butter knife. Let the frosting set for 30-60 minutes before slicing.