Lemon Yogurt Cake

I love lemons. If I had lived in a cool climate hundreds of years ago, I probably would have asked you for lemons for Christmas. Loving me as you do, you would have bought me several, and I would have baked you a delicious lemon cake as a reward.

Thanks to globalization and fossil fuels, I can now buy lemons any time I want...

But still, a lemon cake was in order. The whole wheat flour made it healthier, but maybe less delicious than this similar smitten kitchen cake. I didn't follow that recipe exactly anyway. My cake was still very tasty and maybe a little healthy.

Ingredients:
1 cup plan, whole milk yogurt, unsweetened
1/4 lemon juice
2 tbs butter
1 cup sugar
Zest of one lemon
1/3 cup vegetable oil
2 eggs
1 2/3 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups fresh berries (I used blueberries and a few raspberries)
**You can use frozen berries too**

Grease two small bread loaf pans with the butter, use some cooking spray if surface is uneven. Preheat oven to 350 degrees. Combine all liquid ingredients and stir well. Add sugar, and stir that well too. Add the dry ingredients and the rest of the butter, and mix until the batter has virtually no lumps. Fold in berries and pour batter into pans. Bake for 45 minutes to an hour. It's done when a toothpick comes out clean.