• 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.