Step 1: Prepare the Pan and Oven : Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter and lightly dust with flour, tapping out excess.

Step 2: Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar : In a large mixing bowl, beat softened butter and sugar together until light and fluffy (3–4 minutes). Beat in eggs one at a time, followed by vanilla extract and orange zest.

Step 4: Combine Wet and Dry Ingredients : Alternately add flour mixture and sour cream (beginning and ending with flour) in 2–3 additions. Mix until just combined — do not overmix.

Step 5: Fold in Cranberries : Gently fold in fresh or frozen cranberries, coating them lightly with flour to prevent sinking.

Step 6: Bake the Cake : Pour batter evenly into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Step 7: Prepare the Orange Glaze (Optional) : In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled cake, allowing some to drip down the sides. Garnish with extra orange zest if desired.