In a large bowl, combine dry ingredients and set aside.
In another large bowl, cream butter, sugar, zest and vanilla extract until light a fluffy. Add egg and whisk until smooth. Add orange juice and mix until combined.
Add half of dry mixture to your wet and stir with a wooden spoon until just moistened. Add remaining half of dry mixture and mix until just combined. (do not overmix!)
Gently fold in cranberries and pour batter into a well buttered and floured bundt pan.
Bake in a 350° F oven for 70-75 minutes or until golden and a tooth pick comes out clean. Remove from oven and allow to rest for 15 minutes in the pan before removing and placing on a cooling rack. Allow to cool completely before pouring on glaze.