Ingredients:

  • 1.75 cups all-purpose flour
  • 3.4 oz instant lemon pudding mix
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 3 large eggs
  • 0.75 cup full-fat buttermilk
  • 0.5 cup canola oil
  • 2 tbsp fresh lemon zest
  • 0.25 cup fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 2.5 tbsp fresh lemon juice
  • 1 tbsp melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant and damp.
  3. Whisk in the eggs, oil, buttermilk, 1/4 cup lemon juice, and vanilla extract until the mixture is pale yellow and completely homogenous.
  4. Sift together the flour, instant lemon pudding mix, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to over-mix.
  5. Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted into the center comes out clean.
  6. While the cake is cooling slightly, whisk together the powdered sugar, 2.5 tablespoons of lemon juice, and melted butter to create a smooth glaze.
  7. Drizzle the glaze over the warm cake, allowing it to run down the sides and set into a thin crust before slicing.