Lemon Sour Cherry Coffeecake

READY IN: 1hr 20mins
Recipe by swissms

Perfect for brunch. Dried cranberries could be substituted for the cherries.

Top Review by sheltiegirl79

I love this coffeecake. I make one on a trial run, but I think I cooked it a bit too long because it was kind of dry. Also, I used dried cranberries and it was ok. However, I made another one for a church brunch, made sure I didn't bake it too long AND used the dried sour cherries. It went over really well and there was less than a fourth of the cake left (and we only had forty people for the brunch and we had several other baked goods). I liked the sour cherries so much better. The worst part was the zesting of the lemons!!

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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