Preheat your oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper and spray with non-stick spray.

Slice the citrus ¼-inch thick, leaving the skin on. Using a paring knife, carefully remove the white pith from the outer ring of the citrus slices. This will keep the fruit slices intact.

In a small, microwave-safe bowl, combine the ½ cup granulated sugar and ¼ cup water. Microwave for about 45 seconds, or until the sugar has dissolved completely. Stir to ensure it’s fully dissolved.

Arrange the citrus slices in a single layer at the bottom of the prepared cake pan. Use smaller, segmented pieces to fill in any gaps. Once arranged, pour the sugar-water mixture over the fruit. Set the pan aside.

In a large bowl, use a hand or stand mixer to beat the butter, ⅓ cup granulated sugar, and brown sugar together until the mixture is light and fluffy.

Add the eggs, orange juice, orange zest, and vanilla extract and beat until fully combined.

Add the yogurt and mix until just incorporated.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; the batter will be thick.

Pour the batter evenly over the citrus slices, spreading it all the way to the edges of the pan.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool completely on a wire rack before inverting it onto a serving plate.