Cherry Lemon Yogurt Cake Simple and Flavorful Recipe
If you love zingy flavors and moist cakes, this Cherry Lemon Yogurt Cake is perfect for you. This simple recipe marries tart cherries with fresh lemon, creating a treat that’s both delightful and easy to make. I’ll guide you through every step, plus share tips for keeping your cake moist and delicious. Get ready to impress your friends and family with this flavorful dessert that’s a joy to bake and devour!
Ingredients
Overview of Ingredients
To make the Cherry Lemon Yogurt Cake, you will need the following ingredients:
– 1 cup plain Greek yogurt
– 1 cup granulated sugar
– 3 large eggs
– Zest of 1 lemon
– 1/4 cup fresh lemon juice
– 1/2 cup vegetable oil
– 1 3/4 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup fresh cherries, pitted and halved
– Powdered sugar for dusting (optional)
These ingredients work together to create a moist and flavorful cake. The Greek yogurt adds creaminess, while the lemon gives it a bright taste. The cherries add a lovely burst of flavor.
Substitutions for Key Ingredients
If you don’t have Greek yogurt, you can use regular yogurt. Sour cream is another good choice. You can switch granulated sugar with brown sugar for a deeper flavor. If you prefer a lighter cake, consider using applesauce instead of oil.
For those who want a gluten-free option, try using a gluten-free flour blend. Just make sure to check the package for proper measurements.
Notes on Fresh vs. Frozen Cherries
Using fresh cherries gives the cake a great taste and texture. They are juicy and sweet. If fresh cherries are out of season, frozen cherries work too. Just remember to thaw and drain them first. This prevents extra liquid from making the cake too wet.
Whichever type you choose, make sure to pit and halve the cherries. This way, they mix well into the batter and bake evenly.
For the full recipe, check the instructions above!
Step-by-Step Instructions
Prepping the Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven heats, prepare a 9-inch round cake pan. You can grease it and dust it with flour. Alternatively, line it with parchment paper for easy removal. This step makes sure your cake does not stick.
Mixing Wet Ingredients Thoroughly
In a large bowl, combine the Greek yogurt, granulated sugar, and eggs. Use a whisk for this. Mix until the mixture is smooth and creamy. It should look uniform. Next, add the lemon zest and fresh lemon juice. Keep whisking until combined. This adds a bright flavor to your cake. Then, gradually pour in the vegetable oil. Stir gently until it blends well.
Combining Dry and Wet Ingredients Properly
Take a separate bowl and sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour. This step ensures even rising. Now, slowly fold the dry ingredients into the wet mixture. Use a spatula or wooden spoon. Mix until just combined. Be careful not to overmix. This keeps the cake light and airy.
Folding in Cherries and Baking
Now it’s time to add the cherries! Fold in the halved cherries gently. Make sure they are evenly spread throughout the batter. Once done, pour the batter into the prepared cake pan. Use a spatula to smooth the top. This helps with even baking. Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. After baking, let it cool in the pan for 10 minutes. Finally, transfer it to a wire rack to cool completely.
Tips & Tricks
Ensuring Cake Moisture
To make your Cherry Lemon Yogurt Cake super moist, use full-fat Greek yogurt. It adds richness and keeps the cake soft. Do not skip the oil; it helps keep the cake tender. Also, be careful not to overmix the batter. Overmixing leads to a dense cake instead of a light one.
Baking Time Adjustments for Altitude
If you bake at a high altitude, you may need to adjust the baking time. Cakes rise faster in thin air. Start checking for doneness a few minutes earlier. If the cake looks golden but is still wet inside, lower the oven temperature slightly. This helps the cake bake evenly without burning the outside.
How to Test Cake Doneness
To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes. Remember, the cake continues to cook a bit after you take it out of the oven. Let it cool in the pan for about 10 minutes before moving it to a wire rack. This cooling time helps keep the cake moist and avoids breaking.
For more detailed steps and a full ingredient list, check the Full Recipe.
Variations
Alternative Fruits for Flavor
You can change the flavor of your Cherry Lemon Yogurt Cake by using different fruits. Consider using blueberries, raspberries, or diced peaches. These fruits will add their unique taste and keep the cake moist. You can mix and match to find your favorite combination. Just remember to keep the fruit amount the same as the cherries.
Adding Spices for Extra Warmth
Adding spices can elevate your cake’s flavor. Cinnamon or nutmeg are great choices. Just a pinch can add warmth and depth to your cake. You can also try adding vanilla extract for a lovely aroma. Mix these spices into your dry ingredients for even distribution.
Turning the Cake into Cupcakes
Transforming your cake into cupcakes is simple and fun. Just follow the same recipe but pour the batter into a cupcake tin instead of a cake pan. This way, you get individual servings. Bake for about 20-25 minutes, checking for doneness with a toothpick. Top with frosting or a sprinkle of powdered sugar for a special touch.
For the full recipe, check out the Cherry Lemon Yogurt Cake details above.
Storage Info
How to Store the Cake
To keep your Cherry Lemon Yogurt Cake fresh, wrap it well. I recommend using plastic wrap or aluminum foil. This prevents air from getting in and drying it out. Store the wrapped cake at room temperature for up to three days. If you live in a hot climate, it’s best to refrigerate it. Just remember to bring it back to room temperature before serving for the best taste.
Freezing Instructions
If you want to save some cake for later, freezing is a great option! First, let the cake cool completely. Then, slice it into pieces for easy thawing. Wrap each piece in plastic wrap, then place them in a freezer bag. The cake can freeze for up to three months. When you’re ready to enjoy, just take a slice out and let it thaw in the fridge overnight.
Best Practices for Keeping it Fresh
To keep your cake at its best, store it in an airtight container. This helps keep moisture in and flavors strong. If you have leftover cake, adding a piece of bread to the container can help maintain moisture. The bread will absorb excess air and keep the cake soft. Also, avoid placing the cake near strong smells in the fridge, as it can absorb those odors. For the full recipe, check the link!
FAQs
Can I make this Cherry Lemon Yogurt Cake ahead of time?
Yes, you can make this cake ahead of time. It stays fresh for a few days. Just wrap it in plastic wrap or store it in an airtight container. This keeps it moist. You can also freeze it. Just make sure it is completely cool before you freeze it. When ready to eat, let it thaw in the fridge overnight.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, you can use regular yogurt. Sour cream also works well. Both options will keep the cake moist. You might need to adjust the sugar if using flavored yogurt. Just ensure it has a similar texture to Greek yogurt for the best results.
How to prevent the cherries from sinking in the batter?
To stop the cherries from sinking, coat them in flour before adding to the batter. This helps them stay suspended while baking. You can also fold them in gently. Avoid overmixing the batter, as this can break down the cherries. Following these tips will help keep your cherries beautifully distributed in the cake.
This cake recipe uses simple yet delicious ingredients. We covered how to prepare your oven, mix your wet and dry ingredients, and fold in the cherries. Remember to check your cake for doneness and adjust baking times if needed. Feel free to add different fruits or spices for variety. Store it properly to keep it fresh. With these steps and tips, you can make a delightful Cherry Lemon Yogurt Cake that everyone will love. Enjoy baking!
![To make Healthy Banana Oat Pancakes, you need the following ingredients: - 1 cup rolled oats - 1 ripe banana, well-mashed - 1 cup almond milk (or your preferred milk) - 1 tablespoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon sea salt - 1 tablespoon honey or maple syrup (optional for sweetness) - 1 teaspoon pure vanilla extract - Coconut oil or non-stick cooking spray for greasing These ingredients create a tasty and healthy pancake. The oats give the pancakes a wonderful texture, while the banana adds natural sweetness. Almond milk keeps it light, and a hint of cinnamon brings warmth to each bite. You can swap almond milk for any milk you like, so feel free to make it yours! For the full recipe, check out the detailed steps to create your pancakes. Enjoy making these delicious treats! To start, grab your rolled oats and place them in a blender. Blend on high until they turn into a fine flour. This oat flour will be the main ingredient for your pancakes. It gives them a nice texture and flavor. Next, take a large bowl. Add the oat flour, baking powder, ground cinnamon, and sea salt. Mix them well. Make sure everything is evenly blended. This step is key for a good rise and taste. Now, grab a ripe banana. Mash it in a separate bowl until smooth. Then, pour in the almond milk and add the vanilla extract. If you want a touch of sweetness, add honey or maple syrup. Stir until you have a smooth mixture. Slowly pour your wet mix into the dry mix. Use a spatula to fold it together gently. Don't overmix; a few lumps are fine. This helps keep your pancakes fluffy and light. Heat a non-stick skillet over medium heat. Lightly grease it with coconut oil or non-stick spray. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes. Flip them carefully and cook for another 1-2 minutes. They should be golden brown and cooked through. For the full details, check the Full Recipe. To make your pancakes fluffy, avoid overmixing the batter. When you mix too much, the pancakes can turn out tough. Stir until the wet and dry ingredients just combine. A few lumps are okay! You also want to adjust the cooking temperature. If your skillet is too hot, the pancakes can burn. Keep it on medium heat. This way, they cook evenly and get that nice golden brown color. For an appealing dish, stack the pancakes neatly on a plate. Drizzle honey or maple syrup on top. Add fresh banana slices for extra flavor. A sprinkle of cinnamon makes it look great too. Think about adding a side of creamy Greek yogurt or a mix of colorful berries. This not only enhances the look but also adds taste and nutrition. Use essential utensils for making pancakes. A mixing bowl and a whisk are key. A sturdy spatula helps flip the pancakes easily. I recommend using non-stick cookware. This prevents pancakes from sticking and makes cleanup simple. A good non-stick skillet or griddle works best for cooking these delicious pancakes. For the full recipe, check out the details above! {{image_4}} You can easily modify this recipe to fit your diet. For gluten-free pancakes, use certified gluten-free oats. They work just like regular oats but are safe for those with gluten issues. If you want dairy-free pancakes, swap regular milk for plant-based milk. Almond milk or oat milk are great choices. To make your pancakes even tastier, add chocolate chips or nuts. They give a nice crunch and extra flavor. You can also try infusing spices like nutmeg or vanilla for a flavor boost. These simple changes make each bite exciting. Get creative with how you serve your pancakes! Stack them high and top with a fruit compote. This adds sweetness and color. You can also try savory versions by mixing in herbs or veggies. Adding spinach or chives can give a fun twist to your breakfast. For the [Full Recipe], check out the detailed steps to create these delightful pancakes! You can store leftover pancakes in the fridge. Place them in an airtight container. They will stay fresh for up to three days. If you want to keep them longer, freezing is a great option. Just remember to cool them first before storing. To freeze pancakes, stack them with parchment paper in between. This keeps them from sticking together. Wrap the stack tightly in plastic wrap, then place it in a freezer bag. You can keep them frozen for up to three months. When you’re ready to eat, just pull out as many as you need. To reheat pancakes, you have a few good options. You can use the microwave for quick heating. Just place them on a plate and cover with a damp paper towel. Heat for 20-30 seconds. For a crispier texture, try reheating in a skillet over medium heat. This method helps keep them fluffy and warm. To make Healthy Banana Oat Pancakes, follow these steps: 1. Blend 1 cup of rolled oats into fine flour. 2. In a bowl, mix the oat flour, 1 tablespoon of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of sea salt. 3. In another bowl, mash 1 ripe banana and mix it with 1 cup of almond milk, 1 tablespoon of honey (optional), and 1 teaspoon of vanilla extract. 4. Combine both mixtures gently without overmixing. 5. Heat a skillet and grease it lightly. 6. Pour 1/4 cup of batter for each pancake. 7. Cook until bubbles form, then flip and brown the other side. You can find the full recipe above. If you need an oat substitute, consider: - Almond flour - Whole wheat flour - Rice flour - Quinoa flour These options can help create a similar texture. Yes, you can use: - Soy milk - Coconut milk - Oat milk - Cow's milk Each milk type brings its flavor, so choose what you like best. Pancakes can last in the fridge for about 3 to 5 days. Store them in an airtight container to keep them fresh. Some tasty topping options include: - Fresh fruits like berries or bananas - Greek yogurt for creaminess - Maple syrup or honey for sweetness - Chopped nuts for crunch Get creative and mix your favorites! These healthy banana oat pancakes are simple and delicious. We blended oats into flour, then combined it with mashed banana, almond milk, and spices to create the batter. Remember to cook them gently to keep them fluffy. You can customize these pancakes with fruits, nuts, or different milks to match your taste. Experiment with various toppings or even savory versions. You can store leftovers in the fridge or freeze them for later. Enjoy making this tasty dish, and share it with friends and family!](https://tastyrecipes.blog/wp-content/uploads/2025/06/4964b642-ac48-454d-a27f-66c43249950b-768x768.webp)
![- 1 cup unsalted butter - 1 cup granulated sugar - 1 large egg yolk - 1 teaspoon pure almond extract - 1/2 cup raspberry jam - 1/4 cup sliced almonds - Powdered sugar for dusting - Sea salt for balance When making Raspberry Almond Thumbprint Cookies, you need simple yet rich ingredients. The unsalted butter gives a creamy texture. The granulated sugar adds sweetness. Using one large egg yolk makes the dough rich and smooth. For flavor, pure almond extract brings a nice nutty taste. Raspberry jam is key for the thumbprint filling. It gives a burst of fruity flavor. Sliced almonds add a lovely crunch and look. You can dust the cookies with powdered sugar for a sweet finish. Adding a pinch of sea salt balances the sweetness and enhances flavors. Each ingredient plays a vital role in making these cookies delicious. You can find the Full Recipe for more detailed steps. - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. Start by mixing the softened butter and sugar. Use an electric mixer on medium speed. Beat until the mix is light and fluffy. This should take about 3-4 minutes. Next, add the egg yolk and almond extract. Mix until everything blends well. In another bowl, whisk the flour and sea salt together. Gradually add this dry mix to the butter mix. Stir gently until it just comes together. Avoid over-mixing to keep the cookies soft. Now, roll the dough into 1-inch balls. Place these on the prepared baking sheets. Make sure to leave about 2 inches between each cookie. Use your thumb or the back of a teaspoon to press down in the center. This creates a small indentation. Spoon about 1/2 teaspoon of raspberry jam into each dip. Be careful not to overfill to stop overflow while baking. Next, sprinkle sliced almonds around the edge of the jam. Press them gently into the dough to help them stick. Bake the cookies in the oven for 12-15 minutes. Look for lightly golden edges. Once done, let them cool for about 5 minutes on the baking sheets. Then, transfer them to a wire rack to cool completely. Optionally, dust the cooled cookies with powdered sugar for a sweet touch. You can find the full recipe [Full Recipe]. The best temperature for baking cookies is 350°F (175°C). This heat cooks the cookies evenly. It helps them rise and brown just right. To achieve the perfect texture, mix the butter and sugar until fluffy. This process adds air to the dough, making your cookies light. Also, avoid over-mixing the dough. Doing so can lead to tough cookies. One common mistake is over-mixing the dough. This adds too much gluten and changes the texture. Another mistake is overfilling with jam. If you add too much jam, it can overflow while baking. Stick to about 1/2 teaspoon for each cookie. This ensures each cookie holds its shape. Pair these cookies with a cup of tea or coffee. The flavors blend well together. You can also serve them on a decorative platter. This makes for an inviting presentation. For fun, try different ways to make them look special. Add a light dusting of powdered sugar for a sweet touch. You might also try using different jams for variety. Explore flavors like strawberry or apricot for a new twist. For the full recipe, check out the link. {{image_4}} Want to spice up your Raspberry Almond Thumbprint Cookies? You can switch the jam! Try strawberry or apricot for a new taste. Each fruit brings its own sweet notes. You can also add citrus zest, like lemon or orange. This gives the cookies a fresh, bright flavor. If you need gluten-free cookies, use almond flour instead of all-purpose flour. This keeps the cookies soft and tasty. For vegan options, swap the butter for coconut oil and use flaxseed mixed with water instead of egg yolk. These changes keep your cookies delicious and friendly for all diets. Do you prefer chewy or crispy cookies? Adjust the baking time. A shorter bake gives you chewy cookies. For a crispy bite, let them bake a bit longer. You can also add more sliced almonds for a delightful crunch. This will make each cookie even more exciting to eat. For the complete recipe, check out the [Full Recipe]. Store your Raspberry Almond Thumbprint Cookies in an airtight container. This keeps them fresh and tasty. Use a container made of glass or plastic with a tight lid. Line the bottom with parchment paper. This will help absorb moisture. Keep the cookies at room temperature. Avoid direct sunlight or heat, which can change their texture. You can freeze these cookies for later enjoyment. To freeze unbaked cookies, shape the dough into balls. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. For baked cookies, let them cool completely. Place them in an airtight container or freezer bag. To thaw cookies, simply pull them from the freezer and let them sit at room temperature for about 30 minutes. These cookies stay fresh for about one week at room temperature. Look for signs of spoilage. If the cookies become hard or stale, they are past their prime. If you notice any off smells or visible mold, toss them out. For the best taste, enjoy them within a week. You can also freeze them for up to three months. This way, you can savor them later! For the full recipe, check the section above. Raspberry Almond Thumbprint Cookies stay fresh for about one week. Store them in an airtight container at room temperature. If you want them to last longer, keep them in the fridge. They can stay good for two weeks when chilled. Yes, you can use different jams! Try strawberry, apricot, or even blueberry. Each fruit brings its own flavor. Just make sure the jam is thick enough to hold its shape in the cookie. This way, you won't have any overflow during baking. If your cookies spread too much, check your butter. It should be softened, not melted. You could also chill the dough for about 30 minutes before baking. This helps the cookies keep their shape better. You can make these cookies nut-free. Simply skip the sliced almonds. Replace the almond extract with vanilla extract for a different flavor. The cookies will still taste great without nuts. Absolutely! You can freeze the dough for up to three months. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you're ready to bake, just add a few extra minutes to the baking time. Check the Full Recipe for more details! These Raspberry Almond Thumbprint Cookies are simple and delicious to make. We covered the key ingredients, step-by-step instructions, and some helpful tips along the way. Exploring variations, storage best practices, and common questions helps enhance your baking experience. With this guide, you’ll create tasty cookies that delight everyone. Enjoy the baking process and share these treats with friends and family. Happy baking!](https://tastyrecipes.blog/wp-content/uploads/2025/06/dc1d577c-7c0d-4136-9a4e-aaaba9fd1937-768x768.webp)
. - Prep time: 15 minutes - Total time: 4 hours 15 minutes - Serving size: 9-12 bars Mixing the crust ingredients Start by taking a medium mixing bowl. In this bowl, combine the graham cracker crumbs, shredded coconut, melted coconut oil, and maple syrup. Mix the ingredients well. Stir until the mixture looks crumbly and moist. This is your crust! Preparing the lemon filling Now, grab another bowl for the lemon filling. Whisk together the fresh lemon juice, lemon zest, coconut milk, powdered sugar, vanilla extract, and a pinch of sea salt. Keep whisking until the mixture is smooth. There should be no lumps. This filling packs a zesty punch! Assembling the bars Take the crust mixture and press it firmly into the bottom of an 8x8-inch baking dish lined with parchment paper. Use the back of a measuring cup to ensure an even layer. Next, pour the lemon filling over the crust. Spread it evenly with a spatula. Cover the dish with plastic wrap and chill it in the fridge for at least 4 hours. This helps the bars set firm. Once set, lift them out using the parchment edges and cut into squares or bars. You can find the Full Recipe to guide you through each step. To get a firm crust, start with the right measurements. Use the exact amounts of graham cracker crumbs and melted coconut oil. Press the crust firmly into your baking dish for a solid base. I like to use the back of a measuring cup for this. It helps create an even and compact layer. This step is key for holding everything together. For a smooth lemon filling, whisk the ingredients well. Combine fresh lemon juice, zest, coconut milk, powdered sugar, vanilla, and a pinch of salt. Make sure there are no lumps. If you find any, keep whisking until the mixture is silky. This will give your bars a creamy and bright flavor. When it comes to serving, presentation matters. I like to dust the bars with powdered sugar before serving. It adds a nice touch. You can also garnish each square with a slice of lemon or a sprig of mint. This makes the bars look fresh and inviting. Pair these lemon bars with a scoop of vanilla ice cream or yogurt. The coolness balances the tartness of the lemon. You might also enjoy them with a cup of herbal tea. The warm flavors will enhance the zestiness of the bars. One common issue is the bars not setting well. This can happen if the filling is too warm when you pour it over the crust. Always let the filling cool slightly before adding it. Also, make sure you chill the bars for at least four hours. This ensures they firm up properly. Another mistake is overmixing the filling. When you whisk the lemon mixture, do it gently. Overmixing can create air bubbles. These bubbles can cause cracks in your filling once it sets. Keep your whisking smooth and steady to avoid this. For the full recipe, check out the [Full Recipe]. {{image_4}} You can make these no-bake lemon bars even more fun! Adding fresh berries like strawberries or blueberries gives a sweet twist. Just fold them into the lemon filling before pouring it over the crust. You can also use other fruits, like mango or raspberry, for a unique flavor. Another great option is to infuse the bars with herbs. Adding mint or basil can make a fresh taste. Try mixing chopped mint into the lemon filling. It adds a nice surprise and brightens the whole dish. If you need gluten-free options, use gluten-free graham crackers or almond flour for the crust. Both work well and keep the bars tasty. For vegan substitutions, swap coconut milk with almond milk or oat milk. You can also replace the maple syrup with agave nectar for a different sweet flavor. You can change these bars with the seasons. Try using orange or lime juice instead of lemon for a different citrus taste. This keeps the recipe fresh and fun all year round. For festive fun, think about holiday-themed variations. Add spices like cinnamon or nutmeg to the filling for a winter treat. You can also top the bars with crushed candy canes for a festive look. These variations help you enjoy no-bake lemon bars in many ways. You can find the full recipe for the classic version above. To keep your no-bake lemon bars fresh, use an airtight container. Glass containers work great for this. They help maintain the bars' flavor and texture. Store the bars in the fridge for up to five days. If you notice any moisture, place a paper towel in the container to absorb it. You can freeze these lemon bars for later enjoyment. First, cut them into squares. Then, wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to eat them, thaw the bars overnight in the fridge. This helps keep their creamy texture and taste intact. Yes, you can use bottled lemon juice. However, it may taste different than fresh juice. Fresh lemon juice has a brighter flavor and aroma. Bottled lemon juice often contains preservatives, which can alter the taste. For the best lemon bars, I always recommend fresh juice. These bars can last up to a week in the fridge. Look for signs of freshness, like firm texture and bright color. If the bars start to look dull or smell off, it’s time to toss them. Keep them covered in an airtight container to maintain their taste. If your filling didn’t set, don’t worry! You can fix it. First, check if you chilled it long enough. If not, let it chill longer. If it’s still too runny, you can add more powdered sugar to thicken it. You could even try chilling it again for a few hours. Yes, these bars are great for kids! They are fun to make and eat. The recipe uses simple ingredients that are safe for children. Plus, the bright lemon flavor usually appeals to kids. Just watch out for any allergies to coconut or nuts. You learned about the key ingredients and steps for making no-bake lemon bars. I shared tips for texture, serving ideas, and common mistakes to avoid. You can also explore tasty variations and storage tips. Remember, these bars are easy and fun to make, perfect for sharing or enjoying solo. With fresh flavors and simple ingredients, you can impress anyone. Happy baking!](https://tastyrecipes.blog/wp-content/uploads/2025/07/eb122d45-d5de-448b-985d-c51fa03169cb-768x768.webp)