If using fresh cherries - remove pits, sprinkle with 2 tbsp sugar and leave to country. If you use a compote of cherries or tinned drain them in advance. Beat the eggs with the sugar. Add the oil, yogurt and lemon rind. Beat well.Sift flour with baking powder and add parts to the egg mixture. Empty in a baking dish and arrange the cherries over the mixture. Do not push, they themselves will sink. Bake in preheated oven at 180C degrees for about 35-40 minutes or until a wooden stick comes out dry. Remove the cake from the oven and let it cool completely, then sprinkle with powdered sugar. * cake can be eaten immediately, but if left to stand for one night is juicy - juice, which will be separated from the cherries is taken from the base.