Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla. Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
Bake until a toothpick inserted comes out clean with a few crumbs attached, about 30 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.
Meanwhile, in a small saucepan or medium heat, heat lemon juice and 1/3 cup sugar. Whisk until the sugar has dissolved. Remove from heat.
Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out on to a large plate. Slowly drizzle glaze over the top. Cool cake completely.
To make the Limoncello cream, using an electric mixer with the whisk attachment, whip heavy whipping cream until soft peaks form. Gradually add sugar until stiff peaks form. Fold in Limoncello.
Spread whipped cream on top of cake. Top with berries and additional lemon zest, if desired.