Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Set aside.
Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl. Blend again just until combined.
In a small bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In a separate small bowl whisk together the sour cream, milk, vanilla and orange juice. Set aside.
Add ½ of the sour cream mixture to the butter sugar mixture and blend on low until incorporated. Next add ½ of the flour mixture and mix on low until blended. Scrape down the sides of the bowl as needed. Add the remaining sour cream and then all the remaining flour. Blend on low just until incorporated. Scrape down the sides and bottom of the mixing bowl with a spatula. Using a spatula, gently fold the zest and cranberries into the batter. Do not beat!
Divide the batter equally between the prepared cake pans. Tap the pans firmly on the countertop to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Do not over bake!!! Cool in the pans for 10 minutes, then turn the cakes out onto a wire rack and cool completely before frosting.