Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and sour cream.
Gradually add the dry ingredients to the wet mixture until just combined. Fold in the fresh cranberries.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
Garnish with orange slices and extra cranberries before serving.

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and sour cream.
Gradually add the dry ingredients to the wet mixture until just combined. Fold in the fresh cranberries.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
Garnish with orange slices and extra cranberries before serving.