-
1
Preheat oven to 325u00b0F 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.
