Mascarpone Raspberry Lemon Loaf

This mascarpone raspberry lemon loaf has become my absolute favorite spring and summer treat. The bright citrus flavors combined with bursts of tart raspberries create the perfect balance of sweet and tangy, all wrapped up in a moist, rich loaf that's impressive enough for guests but simple enough for everyday baking.

I first made this loaf for a Mother's Day brunch and everyone demanded the recipe before they left. Now it's become my signature contribution to summer gatherings, and my daughter helps me zest the lemons every time we make it together.

Ingredients

• Room temperature mascarpone cheese: Gives this loaf its luxurious texture and subtle tanginess
• All purpose flour: Provides the perfect structure without being too dense
• Eggs: At room temperature incorporate much better for a lighter texture
• Melted butter: Adds richness that oil simply cannot match
• Fresh lemon juice and zest: Non negotiable for authentic citrus flavor
• Frozen raspberries: Actually work better than fresh as they hold their shape during baking
• Powdered sugar: Creates a smoother batter and dissolves completely

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and thoroughly grease your loaf pan. Make sure to get the corners and sides well. I like to melt the butter for the recipe first so it has time to cool slightly before incorporating.

Create the Base Mixture:

Whisk together flour, baking powder and salt in a large bowl until evenly distributed. This ensures your leavening agent is properly dispersed throughout the batter for even rising.

Develop the Creamy Foundation:

Beat the eggs and powdered sugar for a full 3 to 5 minutes until the mixture becomes noticeably lighter in color and fluffier in texture. This incorporates air and creates the foundation for a tender crumb structure.

Incorporate the Fats:

With your mixer on low speed, slowly drizzle in the melted butter followed by the room temperature mascarpone. The mascarpone is crucial here as it adds a silky richness unlike anything else. Make sure it's fully at room temperature to avoid lumps.

Add the Flavor Elements:

Gently mix in the lemon zest, fresh lemon juice, and vanilla extract. The aromatic oils from the zest particularly infuse throughout the batter, creating depth of flavor in every bite.

Combine Wet and Dry Ingredients:

Add the flour mixture to your wet ingredients and mix just until combined. Overmixing will develop too much gluten and result in a tough loaf, so stop as soon as you no longer see dry flour.

Fold in Berries:

Using a gentle folding motion with a spatula or wooden spoon, incorporate the frozen raspberries. Work carefully to maintain their shape and avoid staining the entire batter pink unless you prefer that look.

Bake to Perfection:

Pour the batter into your prepared loaf pan, smooth the top gently, and bake for a full 60 minutes. The long bake time allows the inside to cook fully while developing a beautiful golden crust.

Cool and Remove:

Allow the loaf to cool in the pan for 20 to 30 minutes before carefully removing to a cooling rack. This rest time allows the structure to set properly so it doesn't break apart when removed.

Add the Finishing Touch:

Once completely cooled, mix the glaze ingredients until smooth and drizzle generously over the top, allowing it to cascade down the sides for a beautiful presentation.

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I discovered the magic of mascarpone in this recipe completely by accident when I ran out of cream cheese one day. The mascarpone adds a subtle richness that cream cheese could never provide, and now I refuse to substitute it even when cream cheese would be more convenient. The texture it creates is absolutely worth seeking out this special ingredient.

Make Ahead and Storage

This lemon loaf actually improves in flavor after sitting overnight as the lemon notes deepen and mellow. Store it in an airtight container at room temperature for up to 5 days, though it rarely lasts that long in my house. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag. Let thaw at room temperature for about an hour before enjoying.

Perfect Substitutions

If mascarpone is unavailable, cream cheese can work but the texture will be slightly different. For a dairy free version, use coconut cream that has been chilled and had the liquid drained off. Blueberries, blackberries or strawberries can replace the raspberries depending on what is in season. For a gluten free version, substitute a high quality cup for cup gluten free flour blend that contains xanthan gum.

Serving Suggestions

This loaf shines as part of a brunch spread alongside scrambled eggs and fresh fruit. For an elegant dessert, serve slightly warmed with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. I love to pair it with a cup of Earl Grey tea in the afternoon for the perfect pick me up. The bright lemon flavor also makes it an excellent accompaniment to fresh berries macerated with a touch of sugar.

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A little effort with mascarpone creates an unforgettable loaf that’s perfect for any occasion.

Frequently Asked Questions

→ Can I use fresh raspberries instead of frozen?

Yes, you can substitute fresh raspberries for frozen. However, frozen raspberries are often easier to fold into the batter without breaking apart. If using fresh, handle them very gently when incorporating and consider coating them lightly in flour before folding to prevent sinking.

→ What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can substitute with a mixture of cream cheese and heavy cream (8 oz cream cheese blended with 2-3 tablespoons of heavy cream). The texture will be slightly different, but it will provide similar moisture and richness to the loaf.

→ How do I know when the loaf is properly baked?

The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The top should be golden brown and may have a slight crack. It's important not to overbake as this can dry out the loaf.

→ Can this loaf be frozen?

Yes, this loaf freezes well. For best results, freeze the unglazed loaf wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw completely at room temperature before glazing and serving.

→ Why did my raspberries sink to the bottom?

Raspberries can sink if they're too heavy for the batter. To prevent this, try tossing frozen raspberries in 1 tablespoon of flour before folding them in. Also, using frozen raspberries rather than fresh ones can help, as they're less likely to sink during baking.

→ How can I make the lemon flavor stronger?

For a more pronounced lemon flavor, increase the amount of zest in both the batter and glaze. You can also add 1/4 teaspoon of lemon extract to the batter. Additionally, consider making a lemon syrup (equal parts lemon juice and sugar, heated until dissolved) to brush on the warm loaf before glazing.