Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray, ensuring all corners are covered.

Rinse fresh cranberries under cold water and discard any soft or damaged ones. Zest the oranges, then slice in half and squeeze out the juice.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

In a separate bowl, cream together softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Add the orange zest to the butter-sugar mixture and mix well. Incorporate the eggs one at a time, blending well after each addition.

Gradually add the dry ingredients to the creamed mixture, alternating with the Greek yogurt and orange juice. Mix just until combined.

Gently fold in your prepared cranberries with a spatula, being careful not to crush them.

Pour the batter into the prepared baking dish and spread evenly. Bake for 45-55 minutes until golden brown and a toothpick comes out clean.

Let the cake cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely.

Once cooled, slice the cake into squares and serve as desired.