Ingredients:
100 g butter
1 ½ cup sugar (reduce to 1 cup sugar if using sweetened yogurt)
2 egg
125 g plain yogurt
2 tsp zest of lemon
1 ⅓ cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 ½ tbsp cherry jam
Syrup:
1/2 cup lemon juice
1/3 cup sugar
2 tsp zest of lemon
Method:
Preheat oven to 180 °C.
Lightly grease a springform cake pan (18 cm in diameter) or 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs and tapping out excess; set aside.
In a large bowl, whisk all the cake ingredients together till yield homogeneous batter.
Pour half of the batter into the prepared pan, fill-in a layer of cherry jam in middle and pour-in the remaining batter.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.
Meanwhile to prepare the syrup, mix all the syrup ingredients in a pan, cook till sugar dissolves; set aside.
Remove cake from oven, let cake cool in pan for 10 minutes.
Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate and pour the prepared syrup all over the warm cake; set aside to allows it to soak till cool completely.
Serve chill or at room temperature.
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