Orange Cranberry Butter Loaf Cake

Ingredients

• 5 g (2 tablespoons) freshly grated orange zest (from one large navel orange)
• 200 g (1 cup) white granulated sugar
• 118 g (½ cup) freshly squeezed orange juice (from the zested orange)
• 270 g (2 ¼ cups) all-purpose flour, bleached or unbleached
• 1 ½ teaspoons baking powder
• 113 g (½ cup) unsalted butter*, softened
• 50 g (¼ cup) white granulated sugar
• 2 large (100 g) eggs, room temperature
• 1 ½ teaspoon vanilla extract
• 1 teaspoon kosher salt
• 86 g (6 tablespoons) sour cream, room temperature
• 110 g (⅔ cup) dried cranberries
• 1 additional orange for candied orange slices, optional**