Preheat your oven to 350°F (175°C) and prepare a round cake pan by greasing and flouring it or lining it with parchment paper.

In a bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.

In another large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, approximately 3 minutes.

Add 3 large room temperature eggs, one at a time, into the butter-sugar mixture, mixing well after each addition. Fold in the zest of 1 orange.

Alternately add the dry mixture and ½ cup of freshly squeezed orange juice to the wet mixture, gently folding in 1 ½ cups of fresh cranberries.

Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.