Lemon Yogurt Cake

Preheat the oven to 350°F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.

Sift together the flour, baking powder, and salt into one bowl.

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

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, prepare the glaze: Cook the 1/3 cup lemon juice and 1/3 cup sugar in a small pan over medium heat 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.

Sprinkle cake lightly with regular sugar. Let cool.

Optional: Prepare berry sauce by combining berries and sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally.

Reduce the heat and simmer for 15 minutes.

Remove from heat, stir in vanilla, and strain through a fine sieve.

Cool to room temperature, cover and refrigerate.