Cranberry-Orange Bundt Cake

Ingredients

• 2 teaspoons baking powder
• 3 cups (about 11 ¼ ounces) cake flour, bleached, sifted and divided
• ¾ teaspoon plus ⅛ tsp. kosher salt, divided
• 1 ¼ cups (10 ounces) unsalted butter, at room temperature
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 4 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons orange liqueur (such as Grand Marnier), divided
• 2 teaspoons grated orange zest, divided
• 1 cup frozen cranberries, unthawed
• Baking spray with flour
• 1 ⅓ cups powdered sugar
• 1 - 2 tablespoons freshly squeezed orange juice