Lemon Raspberry Cheesecake Loaf

My absolute fave for spring and summer is this lemon raspberry mascarpone loaf. It's got zingy citrus mixed with tart raspberry bursts, creating the perfect sweet-tangy combo in a super moist, rich bread. Fancy enough to wow your friends but easy enough to whip up any day of the week.

The first time I baked this for a Mother's Day get-together, folks were begging for the directions before heading home. These days it's my go-to contribution for summer parties, and my little girl always jumps in to help with the lemon zesting whenever we make it.

What You'll Need

• Mascarpone cheese at room temp: This brings that dreamy texture and subtle tang
• All purpose flour: Gives just the right structure without getting heavy
• Eggs: They'll blend way better at room temperature for a fluffier result
• Melted butter: Brings a depth that you just can't get from oil
• Lemon juice and zest from fresh lemons: Don't even think about skipping this for real citrus punch
• Frozen raspberries: They actually do better than fresh ones in baking since they keep their shape
• Powdered sugar: Makes your batter extra smooth with no graininess

Detailed Directions

Get Everything Ready:

Heat your oven to 350°F and coat your loaf pan thoroughly with butter or spray. Don't forget those corners! I usually melt the butter for the recipe right away so it can cool down a bit before mixing.

Mix Dry Stuff:

Stir the flour, baking powder and salt together in a big bowl until they're well combined. This helps your loaf rise evenly throughout.

Start the Wet Mix:

Beat your eggs and powdered sugar for a good 3 to 5 minutes until they look noticeably paler and fluffier. This step puts air in the mix and will make your loaf tender.

Add the Rich Stuff:

With your mixer running slow, pour in the melted butter bit by bit, then add the room temp mascarpone. The mascarpone is key – it brings a silky richness nothing else can match. Make sure it's not cold or you'll get lumps.

Pop in the Flavors:

Gently mix in your lemon zest, fresh juice, and vanilla. The oils from the zest really get into every part of the batter, making each bite super flavorful.

Bring It All Together:

Add your flour mixture to the wet ingredients and stir just until you can't see dry flour anymore. Don't go crazy mixing or you'll end up with a tough loaf.

Add the Berries:

Using a light hand, fold in those frozen raspberries with a spatula. Go easy to keep them whole, unless you want pink swirls throughout.

Into the Oven:

Pour everything into your greased pan, smooth the top a little, and bake for a full hour. This long bake lets the inside cook properly while giving you that gorgeous golden crust.

Cooling Period:

Let the loaf sit in the pan for about 20-30 minutes before moving it to a cooling rack. This resting time helps it firm up so it won't fall apart when you take it out.

Top It Off:

After it's completely cool, mix up your glaze until smooth and drizzle it all over the top, letting it run down the sides for that wow factor.

I stumbled onto using mascarpone by total chance when I didn't have cream cheese one day. The mascarpone adds this amazing richness that cream cheese just can't match, and now I won't use anything else even when cream cheese would be easier to find. Trust me, it's worth hunting down mascarpone for the incredible texture it creates.

Prep Ahead Options

This loaf actually tastes even better the next day as the lemon flavor mellows and deepens. Just keep it in a sealed container at room temp for up to 5 days, though at my house it's usually gone way before that. If you want to save it longer, wrap individual slices in plastic wrap, put them in a freezer bag, and freeze. Just let them sit out for about an hour before eating.

Swap Ideas

Can't find mascarpone? You can use cream cheese instead, but the texture won't be quite the same. For a non-dairy option, try thick coconut cream that's been chilled and drained. Don't have raspberries? Throw in blueberries, blackberries or chopped strawberries based on what's in season. Need gluten free? Go with a good quality cup-for-cup gluten free flour mix that includes xanthan gum.

Ways To Enjoy

This loaf works great at brunch next to some fluffy scrambled eggs and fresh fruit. For a fancy dessert, warm it slightly and add a spoonful of lightly sweetened whipped cream or vanilla ice cream. I love having a slice with Earl Grey tea in the afternoon when I need a little boost. The bright lemony flavor also pairs wonderfully with fresh berries that have been sitting in a bit of sugar.

Just a bit of extra care with that mascarpone makes a truly memorable loaf you can enjoy anytime.

Foire aux questions sur la recette

→ Can I use fresh raspberries instead of frozen?

Of course! Fresh raspberries work too. Just handle them carefully when adding them to the batter so they don't break apart. Tossing them with a little flour can also keep them from sinking.

→ What can I use instead of mascarpone?

If you don’t have mascarpone, blend cream cheese with a couple of tablespoons of heavy cream. It won’t be exactly the same, but it’ll add great moisture and richness to your loaf.

→ How can I tell when the loaf is done baking?

Stick a toothpick into the loaf’s center—if it comes out clean or with a few dry crumbs, it’s done. Make sure the top looks golden and has a crack down the middle, which is a good sign!

→ Does this loaf freeze well?

Absolutely! Wrap the loaf tightly in plastic and then foil before freezing it (unglazed) for up to three months. Let it defrost completely before adding the glaze and serving.

→ How do I keep raspberries from sinking in the loaf?

Heavy raspberries can sink in the batter. Try tossing them gently in a tablespoon of flour before adding them to the mix. Using frozen raspberries instead of fresh ones can also help keep them evenly distributed.

→ How can I boost the lemon flavor in this loaf?

To amp up the lemon taste, add more grated zest to the batter and glaze. A tiny drop of lemon extract also works wonders. You could even brush the loaf with a mix of lemon juice and sugar while it’s still warm for an extra tangy kick!