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Curtis Stone's lemon pound cake with raspberry glaze

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Looking for the perfect cake for your morning or afternoon cuppa? A slice of Curtis’ lemon pound cake with raspberry glaze is just the thing.

  • Serves12
  • Cook time1 hour 15 minutes
  • Prep time35 minutes, + cooling & 1 hour setting time
Curtis Stone's lemon pound cake with raspberry glaze


  • 1 3/4 cups (260g) plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt flakes
  • 250g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 2 lemons, rind finely grated, juiced
  • 3/4 tsp vanilla bean paste
  • 3 extra-large Coles Australian Free Range Eggs
  • 1/3 cup (80ml) full-cream milk
  • 375g raspberries, divided
  • 1 cup (160g) icing sugar mixture
  • 2 tsp full-cream milk, extra
  • Icing sugar, extra, to dust

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position rack in centre of oven and preheat to 175°C (155°C fan-forced). Lightly grease a 10cm x 20cm (base measurement) loaf pan and line with baking paper, allowing sides to overhang. In a medium bowl, whisk the flour, baking powder and salt.
  2. Step 2

    Using an electric mixer, beat the butter, caster sugar, lemon rind and vanilla on medium-high speed for 5 mins or until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Reduce speed to low and add the flour mixture and milk, in 2 batches, beating until just combined. Add 250g raspberries and gently fold to combine. Spoon the batter into the prepared pan and smooth the surface.
  3. Step 3

    Bake, covering loosely with foil to prevent overbrowning if necessary, for 11/4 hours or until a skewer inserted into the centre comes out with just a few moist crumbs attached. Transfer the cake in the pan to a wire rack and set aside for 10 mins to cool.
  4. Step 4

    Using a skewer, pierce 15-20 holes evenly over the surface of the cake. Reserve ½ tbs lemon juice. Gently brush the cake with remaining lemon juice. Set aside to cool completely before transferring to a wire rack.
  5. Step 5

    In a small bowl, mash 1/3 cup (50g) raspberries with a fork. Strain through a fine sieve into a jug. Discard solids. In a medium bowl, whisk icing sugar, reserved lemon juice, extra milk and 1 tbs raspberry puree until glaze is thick and ribbony. Pour glaze over the cake and set aside for 1 hour to set.
  6. Step 6

    Transfer cake to a serving platter. Arrange remaining raspberries over the top of the cake and dust with icing sugar to serve.