3 cups plus 2 tbsp all purpose flour
4 tsp baking powder
1 tsp salt
2 6 oz containers of plain yogurt (2 cups)
2 cups of sugar (plus 2 tbsp)
1 tsp vanilla
1 cup vegetable oil
1 16 oz bag of frozen berries (thawed and drained)
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl combine yogurt, sugar, eggs, the zest of the 4 lemons, vanilla, and oil. Add dry ingredients to wet and stir to combine.
Spray 2 loaf pans with cooking spray and line bottoms with parchment paper. Preheat oven to 350. Pour 1/2 the batter evenly between both pans. At this point you want to add the fruit to the top of the batter in an even layer.
Add the rest of the batter on top of the fruit layer (see below).
Bake at 350 for 55 minutes or until a knife inserted into the center of the cake comes out clean. At this point you want to combine the juice of the 4 lemons with 2 tbsp of sugar. After you take the cake out of the over allow it to cook for 10 minutes and then baste the cake with the lemon juice mixture several times to allow it to soak up the lovely juice and become super moist.
When serving, dust generously with confectioners sugar. You can cut the batch in half, but if you do, you may find that you will not have enough