Can I use frozen raspberries for the cake?

Yes, you can definitely use frozen raspberries to make this lemon and raspberry loaf cake. Just use an equal volume by weight for most accurate results. And, throw the raspberries in straight from the freezer. You may need to add in a few extra minutes to the bake time, but otherwise, follow the recipe instructions as written.

How do I make sure the cake is tender?

To make sure the raspberry loaf cake is tender, it's very important to measure the flour accurately. If you add too much flour, the cake will be drier. For best results, use a kitchen scale to weigh the flour. Another important step is to not overmix the batter. Stop whisking the batter once all the flour is moistened. There will still be lumps in the batter and that is ok! Finally, be sure not to overbake the cake. If the cake stays in the oven too long it can get dry. So, check the cake at the earlier time and add a little more time as needed until the top of the cake is just firm.

Do I need to use room-temperature ingredients?

Because this raspberry lemon loaf doesn't have any butter that could curdle from cold eggs or yogurt, you can use these ingredients straight from the fridge.

Raspberry Lemon Loaf - Nibble and Dine

Raspberry Lemon Loaf

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This is a super tender and moist cake stuffed full of raspberries and lemon flavor! You can make this simple cake all in one bowl (minus the glaze).

Author: Kate
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 9 servings 1x
Category: dessert
Method: bake
Cuisine: American

Ingredients

Scale

Loaf cake

3/4 cup (170 g) plain Greek yogurt (note 1)
1 1/4 cup (250 g) granulated sugar
1/2 cup (118 ml) neutral oil (vegetable oil, canola oil, etc.), plus more to grease pan
3 large eggs
1 1/2 teaspoons vanilla or lemon extract
1 1/2 cups (188 g) all-purpose flour (measured by weight or with spoon and level method)
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups (227 g/8 ounces) raspberries, rinsed and dried well (note 2)
1 heaping tablespoon (5 g) lemon zest (from about 1 1/2 lemons)

Lemon glaze

3/4 cup (90 g) powdered sugar
1 1/2 - 2 tablespoons lemon juice
1 teaspoon lemon zest

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Instructions

Make the raspberry lemon loaf:

Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 x 5 inch (23 x 13 cm) loaf pan with oil.
In a large bowl, add the Greek yogurt, sugar, oil, eggs, and vanilla or lemon extract. Whisk together until combined.
Add the flour on top of the wet ingredients. Sprinkle the baking powder and salt overtop the flour. Whisk together the wet and dry ingredients just until all the flour is moistened. Don't overmix, the batter should still be lumpy.
Gently tear about half of the raspberries in half before adding them to the batter. Add in the remainder of the raspberries whole. Also add the 1 heaping tablespoon lemon zest to the batter. Stir the batter with a wooden spoon just until the raspberries and zest are evenly incorporated.
Pour the batter into the greased loaf pan. Bake on the center rack of the preheated oven for 1 hour 5 minutes - 1 hour 15 minutes, or until the top of the loaf cake is firm and a toothpick inserted in the center comes out with no wet batter (some moist crumbs are ok).
Allow the loaf cake to cool in the pan for 10 - 15 minutes. Then, turn out the loaf cake onto a wire rack to finish cooling completely before glazing.

Glaze the cake:

While the cake is cooling, assemble the lemon glaze: in a small bowl, add the powdered sugar, 1 1/2 tablespoons lemon juice, and 1 teaspoon lemon zest.
Whisk together until smooth. If you want a thinner glaze, add more lemon juice (or water) until the desired consistency is reached.
When the loaf cake is completely cool, spread the glaze overtop the cake and allow it to drip down the sides. If desired, garnish the cake with raspberries and lemon wedges.

Notes

(1) Whole milk Greek yogurt will add a nice richness to the cake. However, if you are looking for a lower-fat cake, low-fat or fat-free Greek yogurt can also be used.

(2) You can substitute frozen raspberries for fresh if desired. Add the frozen raspberries to the cake batter straight from the freezer. You may need to add 5 minutes or so to the baking time.

(3) The cake can be covered and stored at room temperature (minus any fresh fruit garnishes) for 2 - 3 days. For longer storage, the loaf cake can be wrapped well in plastic wrap and frozen for up to 3 months.

The nutrition information below is an estimate only, provided by an online nutrition calculator. For the calculation, full-fat Greek yogurt was used. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/9 recipe
Calories: 334
Sugar: 24.1 g
Sodium: 204 mg
Fat: 16.8 g
Saturated Fat: 2.7 g
Carbohydrates: 39 g
Fiber: 1.8 g
Protein: 7.9 g
Cholesterol: 127 mg

Find it online: https://nibbleanddine.com/raspberry-lemon-loaf/