Fluffy Sour Cherry and Yogurt Cake
A light, tender yogurt cake studded with tart sour cherries and scented with vanilla and lemon zest. It is fragrant, easy to prepare, and ideal for afternoon tea, brunch, or a sim…
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Servings: 8 | Prep: 20 min | Cook: 40 min | Total: 60 min
Tags: afternoon tea, baking, cake, easy baking, fragrant, sour cherries
Ingredients
- 220.0 g plain flour (sifted)
- 2.0 tsp baking powder
- 1.0 pinch fine salt
- 160.0 g caster sugar
- 3.0 eggs (medium, at room temperature)
- 180.0 g natural yogurt (full-fat for best texture)
- 100.0 ml sunflower oil (or other neutral oil)
- 1.0 tsp vanilla extract
- 1.0 lemon zest (finely grated zest of 1 unwaxed lemon)
- 200.0 g sour cherries (pitted; fresh or well-drained from frozen)
- 1.0 tbsp plain flour (for tossing the cherries)
- 1.0 tbsp icing sugar (optional, for dusting)
Instructions
- Preheat the oven to 180°C on a medium heat setting and line or lightly grease a 20 cm round cake tin, then let the tin stand ready while you mix the batter.
- Whisk the 220 g flour, baking powder, and salt together for 30 seconds until evenly combined and airy, making sure there are no visible lumps.
- In a large bowl, beat the eggs and caster sugar for 2 to 3 minutes at medium speed until the mixture looks paler, slightly thickened, and falls in soft ribbons from the whisk.
- Whisk in the yogurt, oil, vanilla extract, and lemon zest for about 1 minute on low to medium speed until the batter is smooth, glossy, and evenly scented.
- Fold the dry ingredients into the wet mixture in 2 additions using gentle strokes for 1 to 2 minutes, stopping as soon as no dry streaks remain so the cake stays fluffy.
- Toss the sour cherries with 1 tablespoon of flour until lightly coated, then fold most of them into the batter for about 20 seconds, reserving a small handful for the top to help them stay evenly distributed.
- Pour the batter into the prepared tin, smooth the surface gently, and scatter the reserved cherries over the top, then bake on the centre shelf at 180°C for 35 to 40 minutes until the cake is golden, lightly domed, and a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Cool the cake in the tin for 10 minutes until it begins to pull slightly from the edges, then turn it out and leave it to cool completely before dusting with icing sugar if using.
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