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To start, you need some key ingredients. Here’s what you will need: - 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 simple items make this cake moist and tasty. The yogurt gives it a rich flavor, while the lemon zest adds a bright touch. You can make this cake with some easy swaps. If you do not have Greek yogurt, plain yogurt works too. You can also use other oils like canola or melted butter. For the cherries, frozen ones work fine, but make sure to thaw and drain them first. If you don’t have fresh lemons, bottled lemon juice can work in a pinch. Just use a bit less since it’s more potent. To take your cake to the next level, try adding some extras. Vanilla extract can add warmth. A pinch of almond extract gives a nice twist. You could even add some poppy seeds for crunch. If you want, you can also fold in some chocolate chips or nuts for added texture. Each of these choices can make your Cherry Lemon Yogurt Cake even more delightful. For the full recipe, check the details above. Start by gathering all your ingredients. You will need Greek yogurt, sugar, eggs, lemon zest, lemon juice, and more. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This step helps the cake come out easily later. In a large bowl, whisk together the Greek yogurt, sugar, and eggs. Mix until the texture is smooth. Next, add the lemon zest and lemon juice. Whisk again until everything is well mixed. Now, slowly pour in the vegetable oil. Mix gently until you see no oil streaks. In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet mix. Fold them together carefully. Avoid overmixing to keep the cake light. Finally, gently fold in the halved cherries. This adds a sweet burst to each slice. Pour the batter into your prepared cake pan. Smooth the top with a spatula for an even finish. Place it in the preheated oven. Bake for 30 to 35 minutes. I recommend checking at the 30-minute mark. To check if your cake is ready, insert a toothpick into the center. If it comes out clean, your cake is done. If not, give it a few more minutes. Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. For a sweet touch, dust the top with powdered sugar before serving. You can find the full recipe in the earlier section. Enjoy your Cherry Lemon Yogurt Cake! To get the best texture for your Cherry Lemon Yogurt Cake, follow these tips: - Use room temperature eggs for a smoother batter. - Mix the wet and dry ingredients gently. Overmixing can make the cake tough. - Let the cake cool in the pan for a bit. This helps keep it moist. Avoid these common mistakes to ensure your cake turns out great: - Don’t skip the baking powder or baking soda. They help the cake rise. - Make sure your oven is at the right temperature. An oven thermometer can help. - Don’t add too many cherries. They can make the cake too wet. To boost the flavor of your cake, try these ideas: - Add a splash of vanilla extract for extra warmth. - Experiment with different fruits like raspberries or blueberries. - Serve it with a drizzle of lemon glaze for a sweet touch. For a complete guide, check out the Full Recipe for Cherry Lemon Yogurt Cake. {{image_2}} You can mix things up by using other fruits. Berries like blueberries or raspberries work well. You can also try peaches or strawberries for a fruity twist. Chop the fruit into small pieces and fold them in like the cherries. This keeps the cake moist and adds fresh flavor. Greek yogurt is great, but you can use other types too. Try regular yogurt for a lighter texture. If you want a dairy-free option, coconut yogurt is tasty. It gives a unique flavor that pairs well with the lemon. Just make sure it’s plain to keep the cake balanced. You can make this cake gluten-free easily. Substitute the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum for better texture. This way, everyone can enjoy a slice without worry. The taste remains just as good with this simple swap. For the full recipe, make sure to check our detailed instructions! To keep your Cherry Lemon Yogurt Cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge works too. Just remember that cold can change its texture a bit. You can freeze this cake for later enjoyment! First, let the cake cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Label it with the date. You can freeze it for up to three months. When you’re ready to eat, simply thaw it in the fridge overnight. For the best taste, heat individual slices in the microwave. Just 10-15 seconds should do the trick. If you have a whole cake, you can place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This warms it nicely without drying it out. Enjoy your cake warm, and it will taste like fresh-baked again! Yes, you can use different types of yogurt. Greek yogurt gives the best texture. If you use regular yogurt, the cake might be a bit softer. You can also try flavored yogurts, but it will change the taste. To make the cake moister, add a bit more yogurt or oil. You can also add an extra egg. Another tip is to bake it for less time. Check it a few minutes early to avoid dryness. This cake pairs well with fresh fruits or whipped cream. You can also serve it with a scoop of vanilla ice cream. The tartness of the cake matches well with sweet toppings. To reduce the sweetness, cut back on the sugar. You can use half the amount or substitute it with a sugar alternative. You can also add more lemon juice to balance the sweetness. This cake can fit into many diets with some tweaks. For a gluten-free option, use almond or coconut flour. If you want it dairy-free, use dairy-free yogurt and oil. Always check the labels for allergens. Cherry lemon yogurt cake is simple and tasty. You learned about key ingredients, fun substitutions, and optional flavors. The step-by-step guide made baking easier, like checking for doneness. I shared tips for a perfect texture and common mistakes to avoid. You can explore variations with different fruits or yogurt types too. Store your leftovers properly or freeze them for later. Use the FAQs to guide your baking journey. Enjoy making this cake your own, and remember, every baker makes it unique. Keep experimenting; baking should always be fun!

Cherry Lemon Yogurt Cake

Indulge in the delightful flavors of this Cherry Lemon Yogurt Cake that's both refreshing and simple to make! Combining creamy Greek yogurt, zesty lemon, and sweet cherries, this cake is perfect for any occasion. Follow the easy instructions to create a moist and delicious dessert that everyone will love. Don’t wait—click through to explore the full recipe and impress your friends and family with your baking skills!

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 your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and eggs until smooth.

      Add in the lemon zest and lemon juice, continuing to whisk until fully incorporated.

        Slowly pour in the vegetable oil, mixing gently until the batter is combined.

          In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

            Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

              Gently fold in the halved cherries, ensuring an even distribution in the batter.

                Pour the batter into the prepared cake pan, smoothing the top with a spatula.

                  Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                    Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                      Once cooled, dust the top with powdered sugar if desired, before slicing and serving.

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