This recipe bakes two loaf style cakes or one large bundt/ring cake.
250g Caster sugar
2 Large eggs
180-200g Plain yoghurt*
260g Self raising flour
2 large lemons
1 tbsp caster sugar for the lemon drizzle
300 g glacé cherries** (about 1 and half large containers)
*I have used Yeo Valley Yogurt which has a reasonable thick consistency but other yogurts I have used are thinner
so you may need to adjust by a few spoonfuls accordingly.
**Glacé cherries- I have tried to be generous with the cherries here and I would encourage you do to the same but again
it is personal preference so please adjust if you would prefer.
Cream the sugar and butter together until light and fluffy. Whisk in the eggs one at a time. Fold in half the flour .
Gently stir in the yoghurt and zest of the two lemons. Fold in the rest of the flour. Batter should not be too runny
but fall gently off the spoon - adjust with slightly more yoghurt or milk as needed.
Place a layer of the batter in the tin and start to add the cherries; evenly spaced out and repeat this with another
layer of batter and more cherries. The batter will rise up over the last layer of cherries so don't worry about pushing
them too far in.
Bake in the centre of the oven until risen and a skewer comes cleanly out. Check after 20 minutes and depending
on the type of tin you have chosen lower the oven temperature to 120c if it looks like it is browning too quickly
on top. Check with a skewer again if necessary in the centre and leave to cool in tin for 15 mins.
Make drizzle topping by juicing the 2 lemons- put juice in microwave with a tbsp of caster sugar and heat for
a minute. Stir and heat for another minute. Cool slightly . Prick tip of cakes lightly with a fork and brush drizzle
generously over cake. Wrap cake in foil/film to maintain moistness.