Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
  
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  
• In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
  
• Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and freshly squeezed orange juice until well combined.
  
• Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix until just combined – do not overmix.
  
• Gently fold the cranberries into the batter until evenly distributed.
  
• Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
  
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  
• Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.