Preheat oven to 350°F (175°C). Butter and line a standard 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, combine granulated sugar and fresh orange zest. Use clean fingertips to rub the zest into the sugar for 60 seconds until fragrant and moist. This releases the essential citrus oils directly into the sugar crystals.

Add the softened butter to the orange sugar. Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for 3 to 4 minutes until pale, light, and fluffy.

Beat in eggs one at a time, incorporating fully after each addition. Stir in vanilla extract.

In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Add half the dry ingredients to the creamed mixture, followed by the orange juice and sour cream, then finish with the remaining dry ingredients. Mix on low speed just until combined; do not overmix!

In a small bowl, toss cranberries with 1 tablespoon flour. Gently fold floured cranberries into the thick batter using a silicone spatula.

Spread batter evenly into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool in pan for 15 minutes, then use parchment handles to transfer cake to a wire cooling rack to cool completely before glazing.

In a bowl, beat softened cream cheese until smooth. Whisk in powdered sugar, vanilla, and 2 to 3 tablespoons orange juice until a thick, pourable glaze forms.

Drizzle generously over the cooled pound cake, letting it drip decoratively down the sides. Top with candied orange peel curls and sparkling sugared cranberries. Slice and enjoy!