1orange, zest only reserve couple of tablespoons of juice for glaze
For the Glaze (optional)
1 1/2-2Tbsporange juice
1cherrypitted, split in half
For the cake:
Pit the cherries.
Spray your springform pan generously with cooking spray and preheat the oven to 350 degrees.
Beat butter and sugar until light and fluffy for about 3-4 minutes then add the eggs one at a time, beating well after each addition. Add the Vanilla bean paste and lemon and orange zest.
In a separate bowl whisk together the flour, baking powder and salt. Add half to the butter and egg mixture and beat on low speed until incorporated. Now add the yogurt until incorporated and finish with the rest of the flour mix. Do not over beat.
Toss the cherries with a little bit of extra flour and gently fold them into the batter.
Bake for 60-65 minutes at 350. Check for doneness with a toothpick. It is done when the toothpick comes out clean or with just a few moist crumbs on.
Let rest 10 minutes before transferring it from the springform pan on to the cooling rack, then let it come to room temperature before serving.
For the glaze:
Pit and slice one cherry in half. Put it in a bowl with a couple of tablespoons of orange juice and let it sit for ten minutes to release some of its color.
Stir the powdered sugar in with the orange juice and pour over the cake once it is at room temperature.
The cake is delicious with or without the glaze, I added it for a fun pop of color and because my kiddos always love the glazed parts the best!