Preheat oven to 350 degrees. Mix together the flour, baking powder, salt and baking soda. Set aside.
Add the sugar and butter to a mixing bowl. Cream together until light and fluffy. Add the Meyer lemon juice and zest. Add eggs one at a time, mixing it in well.
Add half of the buttermilk and half of the flour mixture to the butter mixture. Beat until incorporated. Add remaining flour and buttermilk.
Fold in the chopped cranberries.
Pour the batter into a greased bundt pan. Spread out evenly.
Bake for about 45 minutes or until a tester comes out clean.
Notes
adapted from Cooking Light
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/11/29/meyer-lemon-cranberry-cake/