Preheat the oven to 350°F. Line the bottom of a 5 x 9-inch loaf pan with a piece of parchment paper (trace the bottom on the paper and cut it out). Spray the pan and parchment with non-stick baking spray.

In a medium bowl, whisk together the flour, lemon pudding mix, baking powder, baking soda, and salt. In a large bowl, using a hand or stand mixer, beat the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt until smooth. Gradually add the dry ingredients, mixing on low until just combined. Fold in the lemon zest.

Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until the center is set and a toothpick inserted comes out clean. If the top browns too quickly, loosely cover with foil after 40 minutes.

Let the loaf cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a wire rack, remove the parchment, and let cool completely.

For the glaze, beat the butter, lemon juice, and lemon extract together. Gradually add the powdered sugar, beating until smooth and creamy. Spread evenly over the cooled loaf. Refrigerate for 30 minutes to set the glaze before slicing. Store leftovers in an airtight container in the fridge.