Separate the egg whites from the yolks. Beat the whites to foam with a pinch of lemon juice and leave them. Separately, stir the sugar with the greater part of the strained yoghurt. To the rest of the yoghurt, add the baking soda, stir and add this to the mixture.
Add the yolks 1 by 1 while stirring nonstop. Add the vanillas and grated lemon rind.
Add the flour in several lots and finally the beaten whites, while stirring slowly and carefully. Pour the mixture into a buttered and floured cake form. Clean the cherries of their pits, roll them in flour and distribute onto the cake mixture.
Bake in a preheated 356°F (180 °C) oven for about 1 hour. Leave the cake to cool.
In a pot, put all of the ingredients for the syrup and boil about 5 min. Pour the hot syrup over the cooled cake. Once cooled, invert it into a suitable plate.