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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!
Prep Time 15 mins
Cook Time 1 hr
Course Dessert

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.
Keyword baking, dessert, lemon, mascarpone, raspberry
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