Lemon Yoghurt & Cherry Cake
It feels like so long since I've baked. Somehow, I haven't really felt like it. There have been puddings of the Eton Mess variety, easy to throw together and particularly nice on a warm evening. But the last couple of days here have been cold and I've wanted something to comfort me and to welcome my menfolk back from their days at work and school. Cherries are starting to show themselves in the shops and I bought a punnet intent on simply enjoying them as a snack. And then I thought I'd love to bake with them and I thought they would work well in a yoghurt cake. But not just any old yoghurt, how about a lemon flavoured one? Oh yes, that was me sold.This cake screams of summer, even though that doesn't seem to be going on outside my window...... Enjoy. x
- 225g plain flour
- 2 tsp baking powder
- a pinch of salt
- 175ml lemon yoghurt
- 200g golden caster sugar
- 3 large free-range eggs
- zest of one lemon
- 1 tsp vanilla extract, half for the cake, half for the icing
- 250g unsalted butter (150g for melting, 100g at room temperature for the icing)
- 150g cherries, stoned and quartered (coat in a little plain flour to stop them sinking in the mix)
- 200g icing sugar
- 80g lemon curd
- 1 tbsp milk
- Grease and line a 2lb loat tin (I actually use those handy loaf tin liners) and preheat the oven to 180c.
- Melt the butter and allow to cool.
- In a large bowl mix together the yoghurt, caster sugar, eggs, lemon zest, vanilla extract and butter until combined.
- Gently fold in the flour, baking powder and salt into the wet mixture.
- Add the cherries and again mix gently.
- Pour into prepared tin, smooth over the top.
- Bake for about 1 hour until a skewer comes out clean.
- Allow to cool in the tin for 15 minutes before putting on wire rack to cool completely.
- Beat the butter in an electric mixer 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 then eat!
Adapted from here.