Lemon, Yoghurt and Cherry Cake


This month Chobani UK launched a competition (called #CHOBrunch) to win a full weekend pass to Food Blogger Connect. I went to the bloggers’ conference last summer and shared my overview on this blog. I would love to go back to attend lectures and meet other European food bloggers. To take part in the Chobani brunch challenge I have decided to share this recipe for Lemon, Yogurt and Cherry Cake.

Lemon Yogurt Cherry Cake Recipe-4

I love baking with fat-free Chobani yogurt, it’s a healthy replacement for cream and a great way to save calories and add proteins. Strained yogurt also heightens the flavour and moisture of cakes.

Lemon Yogurt Cherry Cake

Since I discovered this brand, I have already used it for a few recipes: Italian Yogurt Sponge Cake, Yogurt with Honey Granola and Strawberry Yogurt Muffins.

Lemon Yogurt Cherry Cake Recipe-9

Recipe adapted from Edd Kimber, The Boy Who Bakes.


For the cake

  • 225g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 150g unsalted butter, softened
  • 200g caster sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 175ml Chobani plain yogurt
  • 150g cherries, pitted and quartered

For the frosting

  • 100g unsalted butter, softened
  • 200g icing sugar
  • 1/2 tsp vanilla extract
  • 80g lemon curd
  • 1 tbsp milk


Grease and line a 2lb loaf pan and preheat the oven to 180C/160 °C Fan.

In a medium bowl mix the flour, baking powder and salt together.

Using a food processor, mix the butter and sugar. Add the eggs, one by one, vanilla extract and lemon zest. Finally, fold in the yogurt using a spatula. Be careful not to over-stir the yogurt or you would thin it out.

Sift the dry ingredients over the cake batter and gently fold together until fully combined.

Lightly dust the cherries with about a teaspoon of flour, which will prevent the cherries from sinking in the cake, then lightly mix into the batter.

Lemon Yogurt Cherry Cake Recipe-1 Lemon Yogurt Cherry Cake Recipe-2

Pour into the prepared loaf pan and lightly level out. Bake for 60-65 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Allow the cake to cool in the pan for 15 minutes before removing to cool completely on a wire rack.

Lemon Yogurt Cherry Cake Recipe-3

To make the frosting, beat the butter with the icing sugar in an electric mixer fitted with the paddle attachment. Add the lemon curd, vanilla extract and milk and beat until combined.

Spread across the cake and serve. I topped the cake with lemon shavings and white chocolate sprinkles.

Lemon Yogurt Cherry Cake Recipe-8

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  • Reply Laura {This City Life London} 10/06/2013 at 13:35

    Wow! Great photos, love the food styling and tasty recipe! Think you’re on to a winner here! Good luck!! :)

  • Reply Giulia Mulè 10/06/2013 at 13:39

    Thank you!!! I’m quite pleased with the styling and finally got to use the yellow bowl I bought in Copenhagen! :)

  • Reply Emelia 10/06/2013 at 16:47

    Wow love the look of this Guilia, love the styling and food photography too! Very high competition for #CHObrunch – hope my entries still have a chance! XX

  • Reply Adam 11/06/2013 at 13:19

    Looks scrumptious. I could eat some now.

  • Reply Wonderlusting 14/06/2013 at 01:47

    This looks delicious. My list of the brunch competition recipes to try is getting longer and longer!

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