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Delightful Mascarpone Raspberry

Delightful Mascarpone Raspberry Loaf for Summer Bliss

Delightful Mascarpone Raspberry Lemon Loaf is a perfect summer dessert, combining zesty lemons and fresh raspberries.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Mascarpone Cheese Can substitute with cream cheese if needed.
  • 2 cups All-purpose Flour Ensure it's fresh for the best texture.
  • 2 teaspoons Baking Powder Check expiration date.
  • 1/2 teaspoon Salt Fine sea salt recommended.
  • 3 large Eggs Room temperature for better incorporation.
  • 1 cup Powdered Sugar Granulated sugar is an option too.
  • 1/2 cup Unsalted Butter Melt and let cool slightly before adding.
  • 1 teaspoon Vanilla Extract Optional, enhances flavor.
  • 1 cup Raspberries Fresh or frozen, add frozen directly from the freezer.
  • 1/4 cup Lemon Juice Fresh juice preferred.
  • 1 tablespoon Lemon Zest From unwaxed lemons for the best zest.
For the Glaze
  • 1 cup Powdered Sugar Forms the base of the glaze.
  • 2 tablespoons Lemon Juice Bright zesty flavor for the glaze.
  • 1 tablespoon Lemon Zest For aroma and visual appeal.

Equipment

  • Loaf pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a large bowl, whisk 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt together.
  3. Melt 1/2 cup unsalted butter, let cool, then beat with 3 large eggs and 1 cup powdered sugar until creamy.
  4. Gradually add melted butter, 1 cup mascarpone, 1 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla to the egg mixture.
  5. Fold the flour mixture into the wet ingredients until just combined.
  6. Gently fold in 1 cup raspberries into the batter.
  7. Pour the batter into the greased loaf pan and smooth the top.
  8. Bake in the preheated oven for about 60 minutes or until a toothpick comes out clean.
  9. Allow the loaf to cool in the pan for 20-30 minutes before transferring to a wire rack.
  10. Whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and lemon zest for the glaze.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 400IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

Wrap leftover loaf tightly to keep it moist. It can last up to three days at room temperature or five in the fridge.

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