Preheat oven to 350˚F. Grease and flour 9-inch cake pan; set aside. Whisk together flour, corn meal, baking powder, baking soda and salt.
In separate large bowl, beat together sugar, eggs and honey until light and fluffy; beat in olive oil until incorporated. Beat in yogurt, lemon zest, orange zest and vanilla until combined; stir in flour mixture just until combined. Scrape into prepared pan; smooth top.
Bake for 35 to 40 minutes or until tester inserted into center of cake comes out clean. Let cool in pan for 15 minutes; invert directly onto rack and let cool completely. Dust with icing sugar. Serve with berries and whipped cream if desired.