Whisk olive oil and sugar until glossy.
Add eggs one at a time.
Mix in yogurt, citrus juice, and zest.
Fold in dry ingredients just until smooth.
Pour into a lined 9-inch cake pan, scatter 1–1½ cups fruit on top, and bake at 350°F for 40–50 minutes until golden and set.
Finish with powdered sugar or a quick citrus glaze (powdered sugar + citrus juice).
