Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Cook time: 18 min Ready in: 18 min Yields: 12 sevings
Ingredients For the Cupcakes
1 3/4 Cups Cake Flour
2 Teaspoons Baking Powder
2/3 Cup Milk, Whole Milk is best
1/2 Teaspoon Double Strength Vanilla
4 Egg Whites, Room Temperature
6 Tablespoons Butter
1/2 Cup Granulated Sugar
1/4 Cup Sour Cream
12 Lindor White Chocolate Truffles
Ingredients for the Frosting and Garnish
6 Oz White chocolate for baking, chopped
1 Pkg (8 oz) cream cheese, softened
1/4 Cup butter (1/2 stick), softened
1/2 Teaspoon ) Double-Strength Vanilla
2 Cups Powdered sugar
White chocolate curls (optional)
Preheat oven to 325°F. Place paper liners in wells of muffin pan. Whisk flour and baking powder in small mixing bowl. Combine milk and vanilla in (1-cup) measuring cup. In a 2-qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In Stainless (4-qt.) Mixing Bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Divide batter evenly among liners.
Bake 17-20 minutes or until wooden toothpick inserted in centers comes out clean. Remove pan from oven to cooling rack. Immediately snip a 1/2-inch-deep “x” into top of each cupcake using scissors. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.)
Meanwhile, for frosting, place white chocolate in small microwave safe bowl. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In clean mixng bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
Frost cupcakes and garnish with white chocolate shavings.