1. Make sure to have all the ingredients are in room temperature before starting to make the cake. Take three eggs in a bowl. Add 2 tsp of vanilla extract to it and beat for 30 seconds. 

2. Add 1 3/4 cup of granulated sugar and beat for 2 minutes until it is creamy and pale yellow.

3. Add 1 Tbsp of orange zest and 1/4 cup of freshly squeezed orange juice to it. 

4. Beat for another 30 seconds so that the orange flavor gets incorporated into the batter.

5. Add 1/2 cup of buttermilk, blend one more time, and set it aside.

6. In a bowl, take 9 Tbsp of room temperature butter (1 stick + 1 Tbsp). Beat for a few seconds or until the butter is creamy.

7. Now pour half of the egg batter into the butter and beat it before adding the other half of the batter.

8. In a cup, take 1 cup of cranberries halved and coat it with 2 tsp of all-purpose flour.

9. Now sift 1 3/4 cups of all-purpose flour, 1/2 tsp salt, 1 tsp baking powder to the egg batter and beat for one minute.

10. Now add the flour-coated cranberries to the bowl and fold in gently. Flour coating helps the cranberries to not sink to the bottom of the cake pan while baking.

11. Grease 9 inch Bundt pan and transfer the cake batter to the pan. Bake @ 325 F for 45 minutes or until the toothpick tester comes back clean. 

12. Wait for the cake to cool down before flipping and place it on a wire rack to cool completely before frosting.

13. In a small cup, take 2 cups of powdered sugar and add 4 Tbsp of orange juice to it and mix well. Pour it on the top.

14. Garnish with sugar-coated cranberries (optional)