Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, alternating with sour cream. Do not overmix.
Gently fold in cranberries and orange zest.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.