-
In a small bowl, stir together the cherries, lemon juice, and 2 tablespoons of flour.
-
In a separate medium bowl, whisk together the 2 ½ cups of flour, baking powder, and salt. Set aside.
-
Whisk together the canola oil and sugar in a large bowl.
-
Add the eggs, one at a time, whisking until completely mixed. Add the almond extract, and whisk until just combined.
-
Pour in about half of the dry ingredients, mixing well, then add the remaining dry ingredients along with the yogurt. Fold everything together with a wooden spoon or spatula until just mixed. A few small lumps are fine. The batter will be thick, almost like bread dough.
-
Fold in the cherries until evenly distributed in the batter. Spread the batter into the prepared loaf pan with a spatula and cover loosely with a piece of foil.
-
Bake for 1 hour, remove the foil, and bake for another 20 minutes, or until the top is golden brown and a thin knife inserted into the middle of the cake comes out clean. Rest on a cooling rack for 30 minutes.