Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

In a large mixing bowl, beat the softened butter and sugar for 3 to 4 minutes until the mixture becomes light, fluffy, and pale in color.

Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and fresh orange juice until incorporated.

Add half of the flour mixture and mix on low speed until just combined. Add the sour cream and mix until smooth. Add the remaining flour mixture and continue mixing until no dry flour remains.

Using a rubber spatula, gently fold the cranberries into the batter until evenly distributed.

Transfer the batter to the prepared cake pan and spread it into an even layer. Smooth the top with a spatula.

Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth and pourable.

Drizzle the glaze over the completely cooled cake, allowing it to run naturally down the sides.

Let the glaze set for 10 to 15 minutes before slicing and serving.