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Lemon Yogurt and Cherry Cake

Lemon Yogurt and Cherry Cake

Brought to you by: The Collective Dairy
    6 serving
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

This scrummy cherry cake with lemon yoghurt will work perfectly for tea or dessert.
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  • 225g plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 175ml Lemon Yogurt
  • 200g golden caster sugar
  • 3 large eggs
  • 1 lemon , zested
  • 1 tsp vanilla extract , half for the cake, half for the frosting
  • 250g unsalted butter , 150g melted and cooled, 100g room temperature for the frosting
  • 150g cherries, drained if canned, pitted and quartered
  • 200g icing sugar
  • 1 tbsp milk
  • 80g lemon curd


Step 1

Grease and line a standard loaf pan and preheat the oven to 180C/160F.

Step 2

In a large bowl mix together the yogurt, sugar, eggs, lemon zest, vanilla extract and butter until combined.

Step 3

Stir in the flour mixture over the liquid ingredients and gently fold together (don't beat or the cake will be tough) until the dry ingredients are incorporated .

Step 4

Lightly dust the cherries with about 1/2 tbsp flour which will help the cherries from sinking into the cake, then lightly mix into the batter. Pour into the prepared loaf pan and slightly level out.

Step 5

Bake for around 60 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow to cool in the pan for 15 minutes before removing to cool completely on a wire rack.

Step 6

Beat the butter in an electric mixer fitted with the paddle until very pale then slowly incorporate the icing sugar and beat until light and fluffy. Add the lemon curd, vanilla extract, milk and beat until combined. Spread across the cake and serve. You could also top the cake with a little candied lemon zest and grated white chocolate.

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