Preheat oven to 350℉/176℃.
Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside
In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set in the fridge while you make the cake batter.
3/4 cups all-purpose flour, 1/3 cup white sugar, 6 tbsp butter cold
In a medium-sized bowl, add in the flour and baking soda. Mix together and set aside.
2 cups all-purpose flour, 1 tsp baking soda
In a large mixing bowl, add eggs and white sugar. Using an electric mixer, mix for 3-4 minutes until light and fluffy. This is really important!
2 eggs, 2/3 cups white sugar
Add in lemon zest and continue mixing for 1-2 minutes.
Zest of 1 medium-sized lemon
Add in vanilla, yogurt, oil, and lemon juice. Gently stir together using a spatula, make sure not to over-mix this!
Juice of 1 medium-sized lemon, 1 cup yogurt, 1 tbsp vanilla, 1/3 cup + 2 tbsp flavourless oil
Add in the dry ingredients and gently mix until a soft batter forms. Do not over mix! Not over-mixing ensures that the cake is soft and fluffy.
Spread evenly into the prepared pan.
Add the sliced cherries on top of the cake.
1 1/2 cups fresh cherries
Bake for 35-45 minutes or until a toothpick inserted comes out clean. The cake will be a golden brown on top.
Allow to cool completely, slice, and enjoy!