Soft and Moist Cherry Yogurt Cake Delight
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INGREDIENTS
- ¾ cup/200 grams yogurt
- 2 eggs
- ½ cup oil
- 1 tablespoon baking powder
- 1 cup sugar
- 1½ cups flour
- A pinch of salt
- 1 teaspoon vanilla extract
- Lemon zest to taste
- 1 cup fresh cherries
- Powdered sugar for sprinkling
INSTRUCTIONS
- Preheat the oven to 340°F (170°C).
- Beat the eggs and sugar until you achieve a light and airy mixture.
- Add the yogurt, oil, lemon zest, and vanilla extract, and mix until well combined. Then, add the flour, salt, and baking powder, and gently stir only until combined, being careful not to overmix.
- Transfer the batter to a greased loaf pan, and sprinkle the cherries on top. Bake for 45 minutes until the cake is fully baked and golden.
- Remove the cake from the oven and allow it to cool. Sprinkle powdered sugar before serving.
MY NOTES
FAQ
How to store this cherry yogurt cake
To preserve the freshness and flavor of the yogurt cherry cake, store it in an airtight container at room temperature for up to two days. If you intend to keep it longer, refrigerate the cake, ensuring it’s still in an airtight container or tightly wrapped with plastic wrap. Refrigeration can extend its shelf life to about a week. Alternatively, for longer storage, consider freezing the cake. Wrap it securely in plastic wrap and aluminum foil before placing it in the freezer, where it can last for several weeks.
Is it possible to use frozen cherries instead of fresh ones?
Certainly. Ensure the frozen cherries are thawed and well-drained before incorporating them into the batter. Excess moisture can affect the cake’s texture. The frozen cherries might bleed into the batter, creating a marbled effect, which can enhance visual appeal. This swap doesn’t compromise the overall taste, allowing you to enjoy the delightful combination of yogurt and cherries without sacrificing convenience or flavor.
What should I do if my cake is not fully baked after 45 minutes?
Firstly, check for doneness by inserting a toothpick into the center; if it comes out with wet batter, the cake needs more time. Cover the top with aluminum foil to prevent over-browning, then return it to the oven in short intervals, checking regularly. Ensure the oven temperature is accurate. If the top is browning too quickly, you can reduce the temperature slightly. Patience is key—bake until a toothpick comes out clean or with a few moist crumbs.
