In a small saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until cranberries burst and mixture thickens, about 5 minutes.

Remove from heat and let cool.

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Stir in orange zest.

Pour half of the batter into the prepared cake pan. Spoon the cranberry filling over the batter, then top with remaining batter.

Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar and orange juice until smooth.

Drizzle over the cooled cake before serving.