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    Home » Food » Desserts and Baking

    Mascarpone Raspberry Lemon Loaf with Lemony Glaze

    August 19, 2020 by Chelsea Kram – XO&So: Vegetarian Comfort Food 8 Comments

    mascarpone lemon loaf slices on a white marble backgroundThis decadent lemon loaf gets its rich, tart taste from mascarpone cheese, juicy raspberries, fresh lemon juice, and a touch of lemony glaze to finish it off. It's perfect for an easy summer dessert or when you need baking to bring to showers, brunches, or parties!

    My lemon loaf recipe

    How would I describe this recipe?

    • Sweet, but not too sweet
    • Slightly tart from the lemon
    • Dense, rich, and decadent
    • Easy to make
    • Beautiful to look at!
    • Crowd-pleasing

    I had a bunch of mascarpone cheese left to use from another upcoming recipe, and a mascarpone lemon loaf sounded like JUST what I was looking for. I found this great recipe from Pretty. Simple. Sweet for her mascarpone lemon loaf recipe, and my own recipe I'm sharing with you today was inspired by it. Be sure to check out her recipe too!

    Before we dive into my recipe, let's talk a little about mascarpone cheese. I'm pretty new to using it for anything other than tiramisu and I figured you might be wondering about it too! 

    What is mascarpone cheese?

    I didn't really understand at first what made it different than cream cheese and why I paid $14 for a small container of it. Flash forward a few Google searches later into the difference between mascarpone cheese and cream cheese and I had my answers.

    Mascarpone is called "Italian cream cheese" because it's so similar to what we know as American cream cheese. As for their differences, even though mascarpone IS a cream cheese, it's made with whole cream, so it's even richer than regular cream cheese. 

    And that richness works in our favor in this recipe. When you bake with mascarpone, it makes for a really rich, dense result. There's a time and a place for a light, fluffy lemon loaf. But when it comes to my own lemon loaf recipe, I like it to be thick, dense, and rich! 

    If you can't find mascarpone cheese (most groceries stores do have it though!) or you have American cream cheese to use up, you'll want to check this out. On Spoon University they talk more about mascarpone vs. cream cheese along with substituting one for the other in certain recipes. 

    Now, in addition to mascarpone, what do you need for this recipe, including the lemon glaze?

    Ingredients

    • Flour
    • Baking soda
    • Salt
    • Eggs
    • Room temperature mascarpone
    • Powdered sugar (this is for the lemon glaze and the lemon loaf)
    • Melted unsalted butter
    • Vanilla extract
    • Raspberries (I use frozen)
    • Fresh lemon juice and lemon zest (this is for the lemon glaze and the lemon loaf)

    Lemon loaf instructions

    Start by preheating your oven to 350F. Grease a standard loaf pan (8-½ x 4-½ x 2-½ inches). 

    Mix the flour, baking powder, and salt in a large bowl. Mix well. Set it aside.

    Melt the butter and set it aside.

    Using the whisk attachment for your stand mixer or a hand mixer, beat together the eggs and powdered sugar for 3-5 minutes, until creamy and combined really well.

    Now turn the speed down to low and slowly pour in the melted butter. 

    Next, you'll add the room temperature mascarpone, the lemon zest, lemon juice, and vanilla extract. Once that's combined, add the flour mixture and slowly mix just until combined. 

    Learn from my mistakes with micro planing and do yourself a favour: get a micro planer with an attachment that holds the food for you so you don't grate your fingers to bits!

    Now, gently fold in the frozen raspberries. 

    Pour the batter into the loaf pan, and gently smooth it with a spatula.

    It will look something like this:

    mascarpone lemon loaf in a pan before it's baked

    Once your oven is ready, bake for 60 minutes, or until a toothpick placed in the centre comes out clean. 
     
    After it's rested for about 20-30 minutes, remove it from the loaf pan and place it on a cooling rack. 
     
    To make the lemon glaze, combine lemon juice, lemon zest, and powdered sugar and mix well until there are no clumps of powdered sugar left. If you want a runnier glaze, use more lemon juice. If it's too runny, add more sugar. 
     
    Once your loaf pan has cooled on the rack for at least an hour, drizzle the glaze on top. Cut into slices or serve immediately or return to the pan.
     

    Mascarpone, Raspberry, and Lemon Loaf with Lemony Glaze

    📖 Recipe

    mascarpone lemon loaf slices on a white marble background

    Mascarpone Raspberry Lemon Loaf with Lemony Glaze

    This decadent lemon loaf gets its rich, tart taste from mascarpone cheese, juicy raspberries, fresh lemon juice, and a touch of lemony glaze to finish it off. It's perfect for an easy summer dessert or when you need baking to bring to showers, brunches, or parties!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Course Dessert
    Servings 8
    Calories 475 kcal

    Ingredients
      

    • 8 oz mascarpone cheese at room temperature
    • 1.5 cups flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 3 eggs at room temperature for best results
    • 1 + ⅔ cups powdered sugar
    • ½ cup unsalted butter melted and cooled slightly
    • 1 teaspoon vanilla extract
    • 1 cup raspberries I use frozen
    • 3-4 tablespoon fresh squeezed lemon juice This will take about 2 medium lemons
    • the zest from one lemon

    For the Lemon Glaze

    • ½ cup powdered sugar
    • 2 tablespoon fresh lemon juice
    • the zest from one lemon

    Instructions
     

    • Preheat your oven to 350F. Grease a standard loaf pan (8-½ x 4-½ x 2-½ inches). 
      Melt butter and set it aside.
      Mix the flour, baking powder, and salt in a large bowl. Mix well. Set it aside.
    • Using the whisk attachment for your stand mixer or a hand mixer, beat together the eggs and powdered sugar for 3-5 minutes, until creamy and combined really well. Now turn the speed down to low and slowly pour in the melted butter. 
      Add the room temperature mascarpone, the lemon zest, lemon juice, and vanilla extract. Once combined, add the flour mixture and slowly mix just until combined. 
      Gently fold in the frozen raspberries with a wooden spoon or a spatula. 
      Pour the batter into the loaf pan, and gently smooth the surface.
    • Bake the loaf for 60 minutes, or until a toothpick placed in the centre comes out clean. 
    • After it's rested for about 20-30 minutes, gently remove it from the loaf pan and place it on a cooling rack.  
      Once your lemon loaf has cooled on the rack for at least an hour, drizzle the glaze on top. 
      Serve immediately or return to the pan. Store in an airtight container on the counter for up to five days, although it's best when it's fresh! 

    For the Lemon Glaze

    • Combine lemon juice, lemon zest, and powdered sugar and mix well until there are no clumps of powdered sugar left. If you want a runnier glaze, use more lemon juice. If it's too runny, add more sugar.

    Nutrition

    Calories: 475kcalCarbohydrates: 53gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 120mgSodium: 141mgPotassium: 81mgFiber: 2gSugar: 33gVitamin A: 846IUVitamin C: 6mgCalcium: 75mgIron: 2mg
    Keyword baking, dessert, lemon, mascarpone, raspberry
    Tried this recipe?Let us know how it was!

    So, next time you need a great dessert for a brunch, lunch, or shower, this is the one! 

    By the way, if you ARE heading to a brunch, here are some of my other brunch recipes you might like: 

    BREAKFAST GRILLED CHEESE EGGS BENEDICT

    CARAMELIZED PEAR AND VANILLA BEAN DUTCH BABY

    VEGETARIAN WIFE SAVER BREAKFAST CASSEROLEHope you love this lemon loaf as much as I do.

    XO, 

    C

    As an Amazon Associate I earn from qualifying purchases. This is at no cost to you, but it means I may earn a small commission if you purchase the food processor I linked (the one I use myself) from my link. I appreciate your support so much! 

     

    More Desserts and Baking

    • a few vegetarian thanksgiving recipes in a collage format
      Vegetarian Thanksgiving Recipe Roundup
    • Baked Peaches with Cinnamon Toast Crunch Topping
    • Brown Sugar Peach Crisp Bars
    • Lemon Fruit Dip with Sour Cream

    Reader Interactions

    Comments

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      Recipe Rating




    1. Simone Jackson

      September 05, 2020 at 4:48 pm

      Mascarpone cheese not listed in ingredents for how much?? Please advise

      Reply
      • chelseaxoandso

        September 05, 2020 at 10:19 pm

        Thanks Simone! 8 oz at room temperature.

        Reply
        • Brenda Kirkup

          January 26, 2023 at 7:10 pm

          I'd like to make this but I couldn't see the amounts
          Plz add them

          Reply
          • Chelsea Kram – XO&So: Vegetarian Comfort Food

            January 26, 2023 at 9:24 pm

            Hi Brenda, all of the amounts and everything is in the recipe card, you just need to scroll further down to find it 🙂

            Reply
    2. Jo-Ann Jamieson

      December 22, 2021 at 11:31 am

      How much powdered sugar goes into the loaf?

      Reply
      • Chelsea Kram – XO&So: Vegetarian Comfort Food

        December 23, 2021 at 10:30 pm

        1 and 2/3 cups into the loaf itself and then another 1/2 cup for the glaze. 🙂

        Reply
    3. Louise

      December 23, 2021 at 9:50 am

      Looks delish but could we have a metric conversion please? It's also very unusual to use powdered sugar (if that's what we in the UK call icing sugar) in a cake. Could we use caster sugar?

      Reply
    4. Vicky

      May 23, 2023 at 7:52 am

      I’m in UK so would really appreciate metric weights.
      I will try this when I’ve converted it as I find weighing everything is more accurate than cups .

      Reply

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    About Chelsea Kram & XO&So

    Hi! I'm Chelsea and I'm the Canadian food blogger behind all of the XO&So vegetarian comfort food recipes. Click here to get to know more about me.

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