Lemon Berry Yogurt Cake

in before adding the next. After the 3rd egg is added be careful not to overmix. Stop the mixer once all eggs are incorporated.
Pour the dry ingredients into the buttereggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together just until combined. Do not overmix. Using a silicone spatula fold in the berries. The batter will be a little thick and very creamy.
Pourspoon batter evenly into prepared pan. Bake for 5570 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not overbrown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean the cake is done. This is a large cake so dont be alarmed if it takes longer in your oven.
Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire cooling rack or serving dish. Allow to cool completely before glazing slicing and serving.
Make the glaze Whisk the glaze ingredients together. If desired add more confectioners sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours making this cake convenient for storing andor transporting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.