Lemon Yogurt Mascarpone Loaf
Lemon Yogurt Mascarpone Loaf
Ingredients
For the Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mascarpone cheese, room temperature
- 1/2 cup plain whole milk yogurt
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 5
Add the room temperature mascarpone cheese, plain whole milk yogurt, lemon zest, fresh lemon juice, and vanilla extract to the wet ingredients. Mix until just combined. Do not overmix.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough loaf.
⏱️ 3 min
- 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 8
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
⏱️ 50 min•🌡️ 350
- 9
Let the loaf cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
⏱️ 15 min
- 10
While the loaf cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add a few more drops of lemon juice until it reaches a pourable consistency. If it's too thin, add a little more powdered sugar.
⏱️ 2 min
- 11
Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Yogurt Mascarpone Loaf
For the Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mascarpone cheese, room temperature
- 1/2 cup plain whole milk yogurt
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 5
Add the room temperature mascarpone cheese, plain whole milk yogurt, lemon zest, fresh lemon juice, and vanilla extract to the wet ingredients. Mix until just combined. Do not overmix.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough loaf.
⏱️ 3 min - 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 8
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
⏱️ 50 min•🌡️ 350 - 9
Let the loaf cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
⏱️ 15 min - 10
While the loaf cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add a few more drops of lemon juice until it reaches a pourable consistency. If it's too thin, add a little more powdered sugar.
⏱️ 2 min - 11
Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
⏱️ 5 min