Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray and line with parchment paper for easier release.

In a large mixing bowl, cream together softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition until just combined.

Stir in orange zest, orange juice, and vanilla extract until well incorporated.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually fold into the wet ingredients.

Gently fold in fresh cranberries, ensuring not to crush them.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 45-50 minutes, until a toothpick comes out clean.

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