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kendal.luskie
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Heat oven to 350°F and coat a standard loaf pan with nonstick spray.
Pour the oil and 1 cup of the granulated sugar in a large bowl. Finely grate the zest of all the lemons you’re using into the bowl and whisk to combine.
Whisk in eggs, vanilla, and yogurt until evenly mixed.
Sprinkle the surface of the batter with baking powder and salt and whisk thoroughly, ensuring it’s dispersed through the bowl.
Add flour and berries, stirring just to combine.
Pour into the prepared loaf pan and bake for 60 to 75 minutes, until a toothpick inserted into the cake comes out clean.
While it bakes, juice your zested lemons — you want ⅓ cup juice. Pour into a small saucepan, add remaining 1 tablespoon sugar, and heat over medium until the sugar has dissolved.
When cake comes out of the oven, brush it with the lemon syrup. If the syrup isn’t absorbing well, use a skewer to make holes all over the cake, which will help.
Let the cake cool completely in the pan. Once cool, cut around the cake just to make sure it hasn’t stuck and transfer to a plate. Dust with powdered sugar, if you wish. Serve in 1-inch slices.