Preheat your oven to 350°F (175°C) and grease your bundt pan with butter or non-stick spray.

In a mixing bowl, whisk together flour, baking powder, and salt until well combined.

In a large bowl, beat room temperature butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Add eggs one at a time to the mixture, mixing well after each addition.

Blend in the orange juice, zest, and sour cream until smooth.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in the fresh cranberries, then pour the batter into the prepared bundt pan.

Bake in the preheated oven for 55 to 70 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Optional: Prepare a glaze by mixing powdered sugar with orange juice and drizzle over the cooled cake.