Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan with a little olive oil or butter. Cut a circle of parchment paper to fit the bottom, press it in, and lightly grease the paper too. This two-step lining makes the cake release without fuss.

Toss the cranberries with 1 tablespoon of flour in a small bowl and set aside. This light coating keeps them suspended in the batter rather than sinking to the bottom while baking.

In a large bowl, whisk together the remaining 1 1/2 cups of flour, baking powder, baking soda, salt, and granulated sugar until combined.

Add the eggs, olive oil, whole milk, 1/4 cup orange juice, orange zest, and vanilla extract to the dry ingredients. Whisk until a smooth, slightly thick batter forms, about 30 seconds. Do not over-mix once the flour is combined.

Fold the flour-coated cranberries into the batter with a rubber spatula, using gentle strokes so you do not crush them. Pour the batter into the prepared cake pan and spread it evenly.

Bake for 40 to 45 minutes. Start checking at 40 minutes. The top should be deep golden and a wooden toothpick inserted into the center should come out with just a few moist crumbs, not wet batter. The cranberries will have burst and the top will look slightly domed.

Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the edge, place the rack on top of the pan, and invert. Peel off the parchment paper and let the cake cool completely before glazing.

For the glaze, whisk together the sifted powdered sugar and 2 tablespoons of orange juice until smooth and pourable. Drizzle over the cooled cake and let it set for 5 minutes. Alternatively, dust generously with powdered sugar and skip the glaze entirely.