Lemon Yogurt Cake

1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain whole-milk yogurt
1 1/3 c. sugar, divided
3 lg. eggs
2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice

Glaze:
1 c. confectioners’ sugar
2 tbsp. freshly squeezed lemon juice

Preheat the oven to 350°F. Grease and flour a metal loaf pan.

In a small mixing bowl, sift together flour, baking powder, and salt. In another bowl, whisk together yogurt, 1 c. sugar, eggs, lemon zest, and vanilla extract. Whisk in dry ingredients. Add vegetable oil to bowl and fold into the batter with a rubber spatula until completely incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Meanwhile, combine 1/3 c. lemon juice and remaining 1/3 c. sugar in a small saucepan. Cook over medium heat until sugar dissolves and mixture is clear. Set aside.

When cake is done, allow to cool in pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon syrup over cake and allow to soak in. Cool.
To make glaze, whisk together confectioners’ sugar and lemon juice. Drizzle over cake. Garnish finished cake with fresh berries, if desired.