Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line it with parchment paper.

In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside.

In a large bowl, whisk together 3 large eggs, 1 cup of yogurt, ¾ cup of granulated sugar, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract until smooth. Optionally add the zest of one lemon.

Gradually add the dry mixture into the wet ingredients bowl, stirring gently until just combined, being careful not to overmix.

Pour the batter into your prepared cake pan and smooth the top. Bake for 30-35 minutes or until golden brown.

Let the cake cool in the pan for about 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.

Dust the cooled cake with powdered sugar and serve with fresh berries if desired.