Preheat oven to 350° F.   Lightly spray a 9x3" round pan, springform pan or a 9x9" square pan with non-stick cooking spray (I use coconut oil spray).  Line the pan with parchment paper for easy removal.

Cream the butter and sugar together with a mixer for 2 minutes until light and fluffy.  Add the orange zest, egg, vanilla extract, and orange juice and beat until combined.

Add the baking powder, salt, and 1/2 (1 cup) of the flour to the batter.  Blend until the flour is incorporated.

Lower the mixer speed then add the buttermilk, followed by the remaining flour.  Blend just until the flour is incorporated.  Be sure to scrape down the bowl so everything is mixed thoroughly.

Fold in the cranberries with a spatula.

Spread the cake batter evenly in the pan.  It will be thick.

Bake the cake for 40 - 45 minutes, until it rises, turns golden and a toothpick inserted into the center comes out clean.

Let the cake cool for 15 - 20 minutes in the pan, then remove using the parchment to a serving platter.

Prepare the orange glaze by mixing together the powdered sugar, orange zest and orange juice in a small bowl.  If the glaze is too thick, you can add more orange juice, or a teaspoon of milk.

Once the cake has cooled completely, drizzle with the orange glaze.  Allow the glaze to harden, then serve.