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.