A juicy One-Bowl Cherry Cake with very little washing up.

Preheat the oven to 300–320°F / 150–160°C.

Line a 9-inch square pan with parchment paper.

In a bowl, whisk the soft butter and sugar until creamy and a little lighter.

Add the eggs one at a time, mixing well after each one.

Add vanilla and lemon zest.

Add the flour, almond flour, baking powder, and salt.

Mix gently, then add the yogurt at the end and mix just until the batter comes together.

Fold in the pitted cherries.

Transfer to the prepared pan, smooth the top, and sprinkle sliced almonds over the cake.

Bake for 30–35 minutes, depending on your oven, until golden and a toothpick comes out with moist crumbs.

30–35 mins baking