• First you’ll need to pre heat oven to 350 and butter 2 9×5-inch loaf pans.​
• In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, orange zest, and vanilla together with an electric mixer on medium speed.
• Add in eggs one at a time, mixing between each addition
• In a separate bowl combine all-purpose flour, baking powder, and salt
• Add 1/2 of the flour mixture into the butter mixture and mix
• Add in sour cream and orange juice and continue mixing.
• Then add in remaining dry ingredients and mix until everything is well incorporated.
• Fold in cranberries using a spatula or wooden spoon stirring until they are evenly distributed.
• Divide batter evenly into the prepared pans.
• Place the pans in the center of the oven and bake for 55-60 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.
• For best results, allow to cool for 30 minutes, then move to a wire rack to cool completely

To make the orange glaze:

• Whisk together powdered sugar, orange juice and orange zest in a medium bowl.
• Stir until well mixed and there are no lumps.
• Place the cooled cake on a wire rack with parchment or wax paper underneath it to catch any drips.
• Spread the glaze evenly over the cooled cakes then sprinkle with orange zest and chopped dried cranberries if desired.