Lemon Cake Loaf

Set the oven to 350°F. Use cooking spray on a 9- x 5-inch loaf pan, line it with parchment paper, and spray the paper. Mix flour, pudding mix, baking soda, baking powder, and ¾ teaspoon salt in a medium bowl. In another bowl, whisk oil, 5 tablespoons lemon juice, and ½ cup Greek yogurt until smooth; set both bowls aside.

With a stand mixer and paddle attachment, beat granulated sugar and 4 tablespoons butter on medium speed until smooth, about 1 minute. Add eggs one at a time, beating well after each and scraping sides as needed, for 45 seconds. Mix in vanilla and lemon extract until blended, about 15 seconds.

Slowly add the flour mixture to the sugar mixture, alternating with the yogurt mixture, starting and ending with the flour mixture, beating on low speed until just combined after each addition. Pour the batter into the prepared loaf pan. Bake in the preheated oven until the cake is golden and a wooden pick in the center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 5 minutes. Remove from the pan to cool completely on the rack, about 1 hour.

Mix powdered sugar, remaining 2 tablespoons butter, 1 tablespoon lemon juice, 1 tablespoon Greek yogurt, and ¼ teaspoon salt until smooth (makes ½ cup). Once the cake is fully cooled, spread the frosting on top and decorate with lemon zest curls.