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Heat oven to 350°F and coat a standard loaf pan with nonstick spray. Line with parchment paper for easier removal.
Pour the oil and 1 cup of the granulated sugar in a large bowl. Finely grate the zest of all the lemons 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.
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 to get 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.
Let the cake cool completely in the pan. Once cool, cut around the cake to ensure it hasn’t stuck and transfer to a plate. Dust with powdered sugar, if desired. Serve in 1-inch slices.