Go Back
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. 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. 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! 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. 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. 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. 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. 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. 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. 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. {{image_4}} 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 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. 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. 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. 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. 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! 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. 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. 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!

Cherry Lemon Yogurt Cake

Savor the delightful flavors of Cherry Lemon Yogurt Cake, a perfect blend of tangy lemon and sweet cherries. This easy recipe features creamy Greek yogurt for a moist texture and refreshing taste. With just a few simple steps, you can create a stunning dessert that’s sure to impress! Discover the full recipe and elevate your baking game by clicking through—your taste buds will thank you!
Print Recipe Pin Recipe

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)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and dusting it with flour or lining it with parchment paper for easy removal.

    Mix Wet Ingredients: In a large mixing bowl, use a whisk to blend together the Greek yogurt, granulated sugar, and eggs until the mixture is smooth and creamy.

      Incorporate Citrus: Add the lemon zest and fresh lemon juice into the wet mixture. Continue whisking until both ingredients are fully combined and the mixture is homogenous.

        Add Oil: Gradually pour in the vegetable oil, stirring gently until it is integrated into the batter.

          Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This aerates the flour and ensures even distribution of the leavening agents.

            Mix Dry and Wet Ingredients: Slowly fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Blend until just combined; avoid overmixing to keep the cake light and airy.

              Incorporate Cherries: Carefully fold in the halved cherries until they are evenly distributed throughout the batter.

                Fill the Cake Pan: Pour the batter into the prepared cake pan. Use a spatula to smooth the top, ensuring even baking.

                  Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is finished.

                    Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer the cake to a wire rack to cool completely.

                      Serve: Once the cake has fully cooled, if desired, lightly dust the top with powdered sugar before slicing and serving to create an inviting presentation.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10

                          - Presentation Tips: For a delightful visual, consider garnishing individual slices with a few whole cherries or a twist of lemon zest. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence!