Mascarpone Raspberry Lemon Loaf

Looking for a loaf cake that’s bursting with flavor, looks gorgeous on the table, and feels like something from a patisserie? This Mascarpone Raspberry Lemon Loaf blends creamy mascarpone cheese, zesty lemon, and sweet-tart raspberries into a tender, buttery loaf finished with a citrusy glaze. Perfect for brunch, gifting, or a sweet treat with tea. 🍰

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🛒 Ingredients You’ll Need

For the Loaf:

• 8 oz mascarpone cheese, room temp
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs, room temp
• 1⅔ cups powdered sugar
• ½ cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• Zest of 1 lemon
• 3–4 tbsp fresh lemon juice
• 1 cup frozen raspberries

For the Lemon Glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice
• Zest of 1 lemon

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👩‍🍳 How to Make Mascarpone Raspberry Lemon Loaf

1. Prep Your Pan & Oven

Preheat to 350°F (175°C). Grease a standard 8½ x 4½ loaf pan and line the bottom with parchment paper if desired. Melt your butter now to give it time to cool.

2. Whisk the Dry Ingredients

In a large bowl, whisk flour, baking powder, and salt. Set aside.

3. Beat Eggs & Sugar

Using a stand or hand mixer, beat eggs and powdered sugar for 3–5 minutes until pale and fluffy. This step builds volume and tenderness.

4. Add the Wet Ingredients

With the mixer on low, slowly drizzle in the cooled butter. Then add mascarpone, vanilla, lemon zest, and lemon juice. Mix until smooth and fully combined.

5. Combine Wet and Dry

Add the flour mixture to the wet ingredients. Mix just until no dry streaks remain—do not overmix!

6. Fold in the Raspberries

Using a spatula, gently fold in the frozen raspberries. Tossing them in a bit of flour first can help prevent sinking.

7. Bake the Loaf

Pour the batter into your prepared pan. Smooth the top. Bake for about 60 minutes, or until a toothpick comes out clean or with a few moist crumbs.

8. Cool Completely

Let the loaf cool in the pan for 20–30 minutes, then transfer to a wire rack to cool fully before glazing.

9. Make & Drizzle the Glaze

Whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled loaf and let it set before slicing.

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💡 Pro Tips

• Let all ingredients come to room temperature for a smooth batter
• Use frozen raspberries directly from the freezer to maintain shape
• Don’t skip the lemon zest—it adds aromatic oils that boost flavor
• For a pink swirl effect, fold berries more vigorously—but do so sparingly

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📦 Storage & Make-Ahead

• Store at room temperature in an airtight container for up to 5 days
• Freeze slices wrapped individually for up to 3 months
• Loaf improves in flavor after resting overnight—perfect for making ahead!

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🔁 Substitutions & Variations

• Mascarpone Substitute: Blend cream cheese with 2–3 tbsp heavy cream
• Fruit Variations: Try blueberries, diced strawberries, or blackberries
• Dairy-Free: Use thick coconut cream (strained) in place of mascarpone
• Gluten-Free: Swap flour for a 1:1 GF blend that contains xanthan gum

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🍽️ Serving Suggestions

• Serve with lightly sweetened whipped cream or vanilla ice cream
• Add to a brunch board with fresh berries and mini quiches
• Enjoy a slice with Earl Grey tea or a citrusy herbal infusion
• For dessert flair, top with candied lemon slices or extra fresh raspberries

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🧰 Tools You’ll Need

• Standard loaf pan (8½ x 4½)
• Stand mixer or hand mixer
• Mixing bowls
• Cooling rack
• Microplane or zester

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🎉 Final Thoughts

This Mascarpone Raspberry Lemon Loaf is sunshine in cake form! 🍋🫐 Whether you’re serving it for brunch, gifting it to a friend, or sneaking a slice for an afternoon pick-me-up, it never fails to impress. The mascarpone gives it unmatched richness, the lemon keeps it bright, and the raspberries add the perfect tart pop in every bite.

Simple to bake, stunning to serve, and impossible to forget—this loaf is sure to become a new favorite.