Sour Cherry Yoghurt Cake

This Sour Cherry Yoghurt Cake is the kind of homemade bake that feels simple but special. The sponge is soft and lightly moist thanks to yoghurt and oil, while the lemon zest adds a fresh flavour that works beautifully with the tart cherries.

You can make this cake with fresh, frozen, or jarred sour cherries, as long as they are pitted and well drained. The cherries are scattered over the batter before baking, so they sink slightly into the cake and create little pockets of fruity flavour.

It’s easy to slice into squares, lovely dusted with icing sugar, and perfect for serving with coffee, tea, or a spoonful of yoghurt or whipped cream.

Servings: 12 squares - Prep: 15 min - Cook: 30–35 min - Total: 45–50 minutes

Ingredients

• 200 g plain flour

• 1½ tsp baking powder

• ¼ tsp salt

• 120 g caster sugar

• 2 large eggs

• 120 ml plain yoghurt or sour cream

• 80 ml neutral oil, such as sunflower or vegetable oil

• 1 tsp vanilla extract

• Zest of 1 lemon

• 250 g pitted sour cherries, fresh, frozen, or jarred, well drained

• Butter and flour, for preparing the tin

• Icing sugar, for dusting

Instructions

1. Preheat the Oven and Prepare the Tin

Preheat the oven to 180°C / 160°C fan / 350°F. Grease a 20 cm / 8 inch square baking tin with butter, then dust it lightly with flour. Tap out any excess flour. This helps prevent the cake from sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the plain flour, baking powder, and salt. Set aside while you prepare the wet ingredients.

3. Mix the Wet Ingredients

In a large bowl, whisk together the caster sugar, eggs, yoghurt or sour cream, neutral oil, vanilla extract, and lemon zest until smooth and well combined. The mixture should look glossy and slightly thick.

4. Combine the Batter

Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined. Try not to overmix, as this can make the cake dense instead of soft.

5. Add the Batter and Cherries

Spread the batter evenly into the prepared tin. Scatter the well-drained sour cherries over the top of the batter. You can leave them as they are, or press a few very lightly into the surface.

6. Bake

Bake for 30–35 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.

If using frozen or jarred cherries, the cake may need a few extra minutes because of the added moisture.

7. Cool and Serve

Let the cake cool fully in the tin before cutting it into 9 or 12 squares. Dust with icing sugar before serving.

Tips and Tricks

✅ Drain the cherries well. Too much liquid can make the cake wet in the middle, especially if using jarred or frozen cherries.

✅ Do not overmix the batter. Fold the dry ingredients in gently until just combined for a soft, tender crumb.

✅ Use yoghurt or sour cream. Both work well. Yoghurt gives a lighter texture, while sour cream makes the cake slightly richer.

✅ Fresh, frozen, or jarred cherries all work. If using frozen cherries, thaw and drain them first for the best texture.

✅ Add the cherries on top. Scattering them over the batter helps create a pretty finish and stops all the fruit from sinking to the bottom.

✅ Check before removing from the oven. A skewer should come out clean or with a few moist crumbs, but not wet batter.

✅ Cool fully before slicing. The cake sets as it cools, making it easier to cut into neat squares.

✅ Dust with icing sugar just before serving. This keeps the top looking fresh and pretty.

✅ Serving idea. Enjoy it plain, or serve with whipped cream, Greek yoghurt, vanilla ice cream, or a cup of coffee.

✅ Storage tip. Keep the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.