Prep time: 15–20 min
Cook time: 50 min
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
1 cup plain whole-milk yogurt
1 ⅓ cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
½ tsp pure vanilla extract
½ cup vegetable oil
⅓ cup freshly squeezed lemon juice (from 2 lemons above)
Preheat the oven to 350°F.
Spray the bottom of an 8 x 4-inch loaf pan with non-stick cooking spray. Line the bottom with a piece of parchment paper. Spray entire pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated, but don’t over-mix. Pour the batter into the prepared pan and bake for about 50 minutes or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool and serve with whipped cream and berries.