Greek Yogurt Cherry Cake

Light, Moist & Full of Summer Flavor

There’s something special about baking with seasonal fruit. This Greek Yogurt Cherry Cake brings together the creamy richness of Greek yogurt with the natural sweetness of fresh cherries, all in one simple and rustic dessert that feels like summer on a plate.It’s the kind of cake you make when cherries are overflowing at the market, or when you want to serve something homemade, beautiful, and not too sweet.

The Greek yogurt adds a light tang and keeps the cake incredibly moist without being heavy, while the cherries soften into juicy pockets of flavor.

Perfect for breakfast, a light dessert, or an afternoon coffee break, this cake is one of those feel-good recipes that everyone loves — and it’s so easy to make.

Whether you’re baking for friends or just for yourself, this cherry cake is a delicious reminder of how simple ingredients can bring big flavor and even bigger smiles.

Enjoy it fresh, dusted with a little powdered sugar, and don’t forget to serve it with a few extra cherries on the side!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 cup Greek yogurt (plain, full-fat)

3/4 cup sugar

2 large eggs

1/2 cup light olive oil (or melted butter)

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 ½ tsp baking powder

1/4 tsp baking soda

Pinch of salt

1 ½ cups fresh cherries, pitted and halved

Powdered sugar (for dusting)

Directions

Preheat oven to 175°C (350°F).

Line or grease a 23cm (9-inch) round cake pan.

In a large bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, and vanilla until smooth.

In another bowl, mix the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and mix gently until combined. Don’t overmix.

Fold in half of the cherries into the batter.

Pour the batter into the prepared pan and smooth the top.

Scatter the remaining cherries over the top and lightly press them into the batter.

Bake for about 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean

Let it cool, then dust with powdered sugar before serving.

Serve it slightly warm or at room temperature — it’s soft, fruity, and not too sweet.

The Greek yogurt makes it wonderfully moist!

Let me know if you’d like a gluten-free or Lenten variation.