Preheat the oven to 350°F (175°C) and grease a Bundt cake pan with cooking spray or butter. Dust with flour to prevent sticking.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, ensuring each is well incorporated. Then add the orange zest and vanilla extract.

Gradually add the dry ingredients to the creamed mixture, alternating with the orange juice. Start and end with the dry ingredients, mixing until just combined.

Gently fold in the cranberries to ensure they are evenly distributed.

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack. Optionally, add a glaze made of powdered sugar and orange juice.