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Fresh Cherry Bundt Cake

Fresh Cherry Bundt Cake with Icing

During cherry season, one of my favorite desserts to make is the Fresh Cherry Bundt Cake!

Fresh Cherry Bundt Cake in Pan

This cake is super moist, and I guarantee it will not last the week in our household!


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tbsp lemon juice, divided
  • Zest of 1 lemon
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 8 oz plain or vanilla Greek yogurt
  • 14-16 oz fresh bing cherries, pitted and halved
  • 1 cup powdered sugar


  1. Preheat oven to 325 F. Grease and flour a 10″ bundt pan
  2. In a large bowl, combine 2.25 cups flour, baking soda, and salt. Add in the lemon zest.
  3. In another bowl, use a mixer to cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in 1 Tbsp lemon juice.
  4. Alternate adding in flour mixture and yogurt. Do not overmix.
  5. Toss cherries in the remaining 0.25 cup flour. Then gently mix them into the batter.
  6. Pour batter into the bundt pan, then bake for 60 minutes or until a chopstick comes out clean.
  7. Remove from oven and let cool for 20 minutes. Once cooled, turn out onto a serving platter.
  8. Whisk remaining 2 Tbsp lemon juice and powdered sugar. Drizzle over top of the cake.

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