Preheat the oven to 325 °F (163 °C). Line a 9x5 loaf pan with parchment paper and spray it with non stick baking spray. Alternatively, you can grease and flour the pan.

Combine the gluten free flour, orange zest, baking powder, baking soda, and salt in a small bowl. Whisk to mix well, then set aside.

Add the butter and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed for 5 minutes, until it is fluffy and lighter in color. Scrape the bowl well.

Add the orange juice and vanilla extract and beat for another 30 seconds.

Then add the eggs, one at a time, beating for 60 seconds between each addition. Scrape the bowl.

Turn the mixer to the lowest speed. Add half of the flour mixture, followed by half of the sour cream. Repeat with the remaining ingredients.

Toss the cranberries in 2 tablespoons of gluten free flour.

Add the cranberries to the cake batter. Discard any flour that settled to the bottom of the bowl of cranberries. Fold the mixture together until the cranberries are evenly dispersed in the batter.

Spread the pound cake batter into the prepared pan. Let it rest at room temperature for 10 minutes before baking.

Bake in the preheated oven for 80-85 minutes or until a toothpick inserted comes out clean with just a few crumbs. The internal temperature should be 200 °F (93 °C). Do not overbake or it will be dry.

Remove the cake from the oven and cool in the pan for 10 minutes, before turning it out onto a wire rack to cool completely.

Combine the powdered sugar and orange juice in a small bowl and mix well until there are no lumps.

Pour over the cooled poundcake.

Wash and drain the fresh cranberries. Place them in a heat proof bowl with room to spare.

Add ¼ cup of water and ¼ cup of sugar to a small saucepan. Whisk together until the sugar has dissolved. Bring to a simmer and continue to cook until bubbles appear at the outer edges of the pan, about 3 minutes.

Pour the simple syrup over the cranberries and stir them gently to coat the berries. Let them sit for 10 minutes.

Use a slotted spoon to remove the cranberries from the syrup and transfer them to a baking sheet lined with wax paper. Allow the cranberries to dry at room temperature for 1 hour.

Place the remaining 3 tablespoons of sugar in a small bowl.

Working in batches, add the sticky cranberries to the bowl of sugar and roll them around to coat the cranberries.

Remove the sugar coated cranberries and place them on a clean baking sheet and leave them sitting at room temperature for another hour.

Once the cranberries have dried, add them to the top of the cake.