Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate bowl, cream the unsalted butter until light and fluffy, then add eggs one at a time, mixing well, and stir in fresh orange zest.

Gradually fold the dry mixture into the wet ingredients and gently mix in the fresh cranberries.

Pour the batter into the prepared cake pan and bake for 30-35 minutes until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack. Mix powdered sugar with fresh orange juice for the glaze and drizzle over the cake.

Slice and serve the cake warm or at room temperature, perfect with a cup of coffee.