Cherry and Lemon Cake

This recipe bakes two loaf style cakes or one large bundt/ring cake.


250g   Butter

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.


Preheat oven 160c/140c Fan/325F/Gas Mark 3.

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.