Preheat oven to 160C. Brush a small bundt pan (20cm/8 inch) with melted butter lightly grease. Combine the orange juice, yoghurt and dried cranberries in a small bowl.
Use an electric beater to beat the butter, caster sugar and orange zest together until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
Sift flour and baking powder over the egg mixture. Add the yoghurt mixture and use a spatula to fold until just combined. Spoon mixture into the prepared pan and smooth the surface.
Bake in over for 45 minutes or until a skewer into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.
Orange icing - Combine the sifted icing sugar and ½ tbsp orange juice in a bowl until smooth with a rubber spatula. Add a little more orange juice if the icing mixture is still thick.
Pour orange icing into a piping bag with nozzle tip #3 and pipe lines on cake. Set aside for 20 minutes or until the icing is set.
Recipe by Anncoo Journal at https://www.anncoojournal.com/orange-cranberry-cake/