Preheat oven to 350 degrees.
In a medium bowl, combine the dry ingredients... white flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar. This will take about 2-3 minutes.
Once creamed, add the eggs, vanilla, and freshly squeezed orange juice. Mix well until all the ingredients are combined.
Alternate adding flour and buttermilk in 3 batches starting and ending with the flour. Do NOT overmix.
Add sour cream and orange zest.
In a small bowl, add the fresh cranberries along with a teaspoon of white flour. Mix. This will prevent the cranberries from sinking to the bottom of the cake.
Add the floured cranberries to the cake batter and fold. Do NOT overmix.
Transfer the batter to a greased bundt with butter.
Into the oven for 50-55 minutes. Start checking after 40 minutes.
Cake is done. Set aside to cool.