Mascarpone Raspberry Lemon Loaf (Print Version)
Indulgent mascarpone loaf studded with raspberries and brightened with lemon zest, finished with a tangy citrus glaze.
# Ingredients:
→ Loaf
01 -
8 oz mascarpone cheese, room temperature
02 -
1.5 cups all-purpose flour
03 -
½ teaspoon baking powder
04 -
¼ teaspoon salt
05 -
3 eggs, room temperature
06 -
1⅔ cups powdered sugar
07 -
½ cup unsalted butter, melted and slightly cooled
08 -
1 teaspoon vanilla extract
09 -
1 cup raspberries, frozen
10 -
3-4 tablespoons fresh lemon juice (about 2 medium lemons)
11 -
Zest of 1 lemon
→ Lemon Glaze
12 -
½ cup powdered sugar
13 -
2 tablespoons fresh lemon juice
14 -
Zest of 1 lemon
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a standard loaf pan (8-½ x 4-½ x 2-½ inches). Melt butter and set aside to cool slightly.
02 -
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
Using a stand mixer with whisk attachment or hand mixer, beat eggs and powdered sugar for 3-5 minutes until creamy and well combined. Reduce speed to low and slowly pour in the melted butter.
04 -
Add mascarpone, lemon zest, lemon juice, and vanilla extract. Mix until combined. Gradually add the flour mixture and mix just until incorporated.
05 -
Gently fold in the frozen raspberries with a wooden spoon or spatula.
06 -
Pour batter into prepared loaf pan, smoothing the surface. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Allow loaf to rest for 20-30 minutes in the pan. Gently remove and transfer to a cooling rack for at least one hour.
08 -
Combine lemon juice, lemon zest, and powdered sugar in a bowl. Mix well until no clumps remain. Adjust consistency by adding more juice or sugar as needed.
09 -
Drizzle glaze over the cooled loaf. Serve immediately or return to pan for storage.
# Notes:
01 -
Store in an airtight container at room temperature for up to five days, though it's best enjoyed fresh.
02 -
Room temperature eggs and mascarpone ensure better incorporation into the batter.