Yoghurt and Cherry Cake

Preparation

1. Mix soft butter and sugar in a bowl using a hand whisk.
2. Add egg yolks and mix.
3. Add lemon zest and yoghurt and mix until evenly combined.
4. Sift baking powder and flour into the the bowl and fold in. Transfer into a lined 16" baking tin and stud cherries on top.
5. Bake in a hot oven set on 165 degrees until golden (35/40mins).
6. Let it cool and sprinkle with icing sugar.

Note: you can use fresh apricots or peaches alternately to cherries