Baking Dessert

Raspberry and lemon mascarpone loaf cake

Name: Raspberry and lemon mascarpone loaf cake recipe
Yield: 10
Ingredients: 130g unsalted butter, softened, chopped; 130g caster sugar; 2 large eggs, at room temperature; 1 tsp vanilla extract; 150g self-raising flour; 80g plain flour; 60ml milk; 165g Woolworths mascarpone cheese; 40.00 ml lemon juice; 165g frozen raspberries; Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting; 250g mascarpone; 40g icing sugar; Finely grated zest of 1 lemon

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by Lucy Nunes

Delicious Team

Jan 16, 2025

"The secret to this heavenly loaf is the mascarpone, giving every slice an irresistibly moist finish. Use a mix of your favourite berries for a summery spin." – Lucy Nunes.

Recipe note: A must-have for any cook’s kitchen is a small offset spatula. This versatile little utensil is a go-to for icing cakes, filling pastries and spreading batters evenly. Use it to spread your loaf batter.

You’ll need a 24cm x 13cm x 6.5cm-deep loaf pan for this recipe.

130g unsalted butter, softened, chopped
130g caster sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup (150g) self-raising flour
80g plain flour
¼ cup (60ml) milk
165g Woolworths mascarpone cheese
2 tbs lemon juice
165g frozen raspberries
Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting

Frosting

1 cup (250g) mascarpone
⅓ cup (40g) icing sugar, sifted
Finely grated zest of 1 lemon

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper.
2.

In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl.
3.

Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not overmix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely.
4.

For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl.
5.

Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.