Lemon Yoghurt & Cherry Cake

Ingredients:

225g plain flour
2 tsp baking powder
1/2 tsp salt
175 ml lemon yoghurt
200g golden caster sugar
3 large eggs
Zest of 1 lemon
1/2 tsp vanilla extract
150g unsalted butter, melted and cooled
150g cherries, pitted and quartered

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

Method:

1. Preheat the oven to 180C/160C fan and grease a loaf pan, lining with a strip of parchment paper.
2. In a large bowl mix together the flour, baking and salt. In a separate bowl mix together the yoghurt, sugar, eggs, lemon zest, vanilla and the butter. Sieve the flour mixture over the yoghurt mixture and fold together to combine. Add the cherries and mix to incorporate. Pour the batter into you’re prepared loaf pan and bake in the preheated oven for 60-65 minutes or until a toothpick inserted into the middle of the cake comes out clean.
3. Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Frosting 

1. Beat the butter with an electric mixer until soft and pale then slowly incorporate the icing sugar. Once all the sugar has been combined add the lemon curd, vanilla and milk and beat on high speed until the frosting is light and fluffy. To finish spread the buttercream over the top of the cake, if you fancy you could also grate some white chocolate and lemon zest on top.
2. Kept in a sealed container this cake will keep for up to three days.