Pin it
My absolute fave treat for spring and summer has to be this tangy lemon raspberry mascarpone loaf. I can't get enough of how the zingy citrus plays with those tart raspberry bursts, all wrapped up in a super moist, indulgent loaf. It's fancy enough to wow your friends but totally doable for a random Tuesday baking session.
The first time I whipped this up was for a Mother's Day get-together, and everyone was bugging me for the recipe before they even grabbed their coats. These days it's my go-to contribution for summer parties, and my kid always jumps in to help with the lemon zesting whenever we bake it.
What You'll Need
- Softened mascarpone cheese: This adds that dreamy richness and slight tang you can't get elsewhere
- Regular flour: Gives just the right amount of support without making it heavy
- Room temp eggs: They blend way better when not cold, making your loaf extra fluffy
- Melted butter: Brings a depth that you just don't get from plain oil
- Real lemon juice and zest: Don't even think about skipping these for that true citrus kick
- Frozen raspberries: They actually work better than fresh ones since they don't turn mushy while baking
- Powdered sugar: Mixes in without any grittiness and disappears into the batter
Simple Preparation Steps
- Set Up Your Kitchen:
- Get your oven warming to 350°F and coat your loaf pan really well with butter or spray. Don't forget those corners! I usually melt the butter for the recipe right away so it has time to cool down a bit before mixing in.
- Mix Your Dry Stuff:
- Stir the flour, baking powder and salt in a big bowl until they're all mixed up. This helps your loaf rise evenly instead of getting weird lumpy spots.
- Start Your Wet Mix:
- Beat those eggs and powdered sugar for a good 3-5 minutes until they look lighter and fluffier. This might seem like forever but it's worth it—this step traps air that makes your loaf tender.
- Add the Rich Stuff:
- With your mixer running low, slowly pour in that melted butter, then add your soft mascarpone. The mascarpone's gotta be completely room temp or you'll end up with chunks nobody wants to bite into.
- Bring on the Flavor:
- Gently mix in all that gorgeous lemon zest, fresh juice, and vanilla. The oils in the zest really pump up the lemon flavor throughout the whole batter.
- Join Wet and Dry:
- Dump your flour mix into the wet ingredients and stir just until it comes together. Stop as soon as the flour vanishes! Too much mixing will make your loaf tough and sad.
- Add the Berries:
- Gently fold in those frozen raspberries with a spatula. Go easy so you don't break them up or turn your whole batter pink (unless that's the look you're going for).
- Get It Baked:
- Pour everything into your pan, smooth out the top, and pop it in the oven for a full hour. This long bake lets the middle cook through while giving you that gorgeous golden crust.
- Let It Rest:
- Once baked, let it hang out in the pan for about 20-30 minutes before moving to a cooling rack. This rest time keeps it from falling apart when you take it out.
- Top It Off:
- After it's totally cool, mix up your glaze until smooth and drizzle it all over. Let it run down the sides for that bakery-window look everyone loves.
Pin it
I stumbled on using mascarpone by total accident when I ran out of cream cheese one day. But wow, what a happy mistake! The mascarpone brings this subtle luxurious quality that cream cheese just can't match. I won't even use cream cheese as a backup anymore—that's how much difference the mascarpone makes in the texture.
Planning Ahead
This lemony treat actually tastes even better the next day when those citrus flavors have had time to settle in. Just keep it in an airtight container on your counter for up to 5 days, though at my house it never sticks around that long. Want to save it longer? Wrap single slices in plastic, stick them in a freezer bag, and freeze. When you're ready for a piece, just let it sit out for about an hour.
Swap Ideas
Can't find mascarpone? Cream cheese will work in a pinch, but expect a slightly different feel. Going dairy-free? Try chilled coconut cream with the watery part drained off. You can switch raspberries for blueberries, blackberries, or chopped strawberries depending on what looks good at the store. Need it gluten-free? Grab a good quality cup-for-cup gluten-free flour mix that includes xanthan gum.
Ways to Enjoy It
This loaf fits perfectly on a brunch table next to some fluffy scrambled eggs and fresh fruit. Want to fancy it up for dessert? Warm a slice slightly and add a spoonful of whipped cream or vanilla ice cream on top. I love mine with a hot cup of Earl Grey in the afternoon when I need a little pick-me-up. The bright lemon flavor also goes amazingly with fresh berries that have been sitting in a touch of sugar to bring out their juices.
Pin it
Put in a little work with that mascarpone and you'll end up with a knockout loaf that works for practically any occasion.
Frequently Asked Questions
- → Can fresh raspberries work instead of frozen ones?
Fresh raspberries are fine to use, but frozen ones mix into the batter more easily without bursting. If you opt for fresh, handle them carefully, and dust lightly with flour first to help prevent sinking while baking.
- → What can I use if mascarpone isn’t available?
No mascarpone? No worries. Blend 8 ounces of cream cheese with 2 to 3 tablespoons of heavy cream. The result isn’t identical but offers the same creamy moisture and richness.
- → How do I tell when the loaf is baked perfectly?
Check with a toothpick—if it comes out clean or with just a crumb or two, you’re good. Wet batter means it still needs time. A golden surface with maybe a slight crack confirms you’re close. Don’t overdo it to keep it moist.
- → Can I freeze this loaf for later?
Absolutely! Freeze it without the glaze wrapped tightly in plastic, then foil. It’ll keep up to 3 months. Thaw fully at room temperature, then glaze before serving for the freshest taste.
- → Why did all my raspberries sink to the bottom?
Sinking happens when the batter can’t support the fruit’s weight. Toss your raspberries in a spoonful of flour before folding them in. Frozen ones are also a better choice because they hold up better while baking.
- → What can I do to intensify the lemon flavor?
Want an extra zing? Add more lemon zest to both the batter and glaze. You might also stir in a drop of lemon extract or brush a warm lemon-sugar syrup over the loaf before glazing for even more citrusy goodness.