Lemon Raspberry Cheesecake Loaf (Print Version)
# Ingredients:
→ Loaf
01 -
1 cup frozen raspberries
02 -
3-4 tablespoons freshly squeezed lemon juice (about 2 medium lemons)
03 -
1 teaspoon vanilla extract
04 -
1⅔ cups powdered sugar
05 -
8 oz mascarpone cheese, softened
06 -
½ cup melted unsalted butter, cooled slightly
07 -
Zest of one lemon
08 -
1.5 cups all-purpose flour
09 -
3 eggs, at room temperature
10 -
½ teaspoon baking powder
11 -
¼ teaspoon salt
→ Lemon Glaze
12 -
Zest of one lemon
13 -
2 tablespoons fresh lemon juice
14 -
½ cup powdered sugar
# Instructions:
01 -
Heat your oven to 350°F (175°C). Coat a regular loaf pan (8-½ x 4-½ x 2-½ inches) with butter or oil. Let the melted butter cool while you prep other things.
02 -
Stir the flour, salt, and baking powder together in a big bowl. Put it aside for now.
03 -
Grab a stand mixer or hand mixer, and on high speed, whip the eggs and powdered sugar for a good 3-5 minutes until they look fluffy. Turn the speed down low and pour in the cooled, melted butter.
04 -
Toss in mascarpone, vanilla, lemon juice, and zest. Mix gently till smooth. Add the dry ingredients step by step, mixing only until everything’s just combined.
05 -
Using a spatula, slowly fold in the frozen raspberries without squishing them too much.
06 -
Transfer the batter into your prepared pan, leveling the top with a spoon. Slide it into the oven to bake for 1 hour or until a toothpick poked into the center comes out clean.
07 -
Let the loaf rest in the pan for 20-30 minutes. Carefully take it out and move it to a wire rack. Let it fully cool for at least an hour.
08 -
In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth and lump-free. Adjust the texture by adding a little more sugar or juice if needed.
09 -
Pour the glaze over the cooled loaf and serve right away, or pop it back in the pan to store.
# Notes:
01 -
Keep it fresh for up to 5 days in an airtight container at room temperature. It tastes even better when eaten right away.
02 -
Using room temperature mascarpone and eggs makes them mix into the batter really well.