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Lemon Sour Cherry Coffeecake

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“Perfect for brunch. Dried cranberries could be substituted for the cherries.”
1hr 20mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
  2. Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
  3. Sift flour, baking powder, baking soda and salt into a medium bowl.
  4. In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
  5. Add eggs, one at a time, fully incorporating each egg into batter.
  6. Add the lemon juice. Mix well.
  7. Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
  8. Gently fold the cherries into the batter, taking care not to over mix. Pour batter into the prepared bundt pan, filling two thirds of the pan.
  9. Bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. Let cool in the pan on a wire rack for at least 20 minutes.
  10. Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
  11. Sift powdered sugar into medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffeecake.

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