Lemon Raspberry Mascarpone (Print Version)
# Ingredients:
→ Loaf
01 -
1 cup frozen raspberries
02 -
8 oz mascarpone cheese, softened
03 -
3 eggs, at room temperature
04 -
½ cup melted unsalted butter (cooled slightly)
05 -
1 teaspoon vanilla extract
06 -
1⅔ cups powdered sugar
07 -
3-4 tablespoons lemon juice (from about 2 medium lemons)
08 -
Zest of 1 lemon
09 -
1.5 cups plain flour
10 -
½ teaspoon baking powder
11 -
¼ teaspoon salt
→ Lemon Glaze
12 -
Zest of 1 lemon
13 -
½ cup powdered sugar
14 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Set your oven to 350°F (175°C). Butter the inside of a standard loaf pan (8-½ x 4-½ x 2-½ inches). Let the melted butter cool a bit.
02 -
Toss together the flour, salt, and baking powder in a large bowl. Leave this mix aside for later.
03 -
Grab a hand mixer or use a stand mixer with the whisk attachment. Blend the eggs and powdered sugar for 3-5 minutes until it’s smooth and creamy. Lower the speed and pour in the cooled butter gradually.
04 -
Stir in the mascarpone, vanilla extract, lemon zest, and lemon juice. Once combined, slowly add the flour mixture in batches. Mix just enough to bring everything together.
05 -
With a spatula or wooden spoon, gently fold the frozen raspberries into the mix.
06 -
Pour your batter into the loaf pan and try to smooth the top a bit. Bake it for 60 minutes, or until a toothpick inserted in the middle comes out clean.
07 -
Let the loaf sit in the pan for 20-30 minutes. Then, take it out carefully and set it on a cooling rack for at least an hour.
08 -
Mix the lemon juice, lemon zest, and powdered sugar in a small bowl until smooth. Add extra juice or sugar if you need to tweak the texture.
09 -
Drizzle the glaze over the cooled loaf. Cut and enjoy immediately or store it back in the pan.
# Notes:
01 -
Keep it in an airtight container at room temperature for up to five days, but it tastes way better when fresh.
02 -
Having eggs and mascarpone at room temperature makes the batter blend more smoothly.