Preheat the oven to 350 degrees. Grease a bundt pan and set aside.
In a medium-sized bowl, whisk together the dry ingredients. Combine the flours, baking powder, baking soda, and salt. Set aside.
In a large bowl with a hand mixer or in a bowl of a stand mixer with a paddle attachment, cream the butter, about 1-2 minutes. Next, add in the sugar and mix until combined and the butter is a pale yellow, about 3-4 minutes. Then add the eggs in one at a time until they are fully combined. Then add in the vanilla.
Next, add in the lemon zest, juice, and cranberry juice. Make sure to zest the lemon before juicing it, it will be much easier.
Now it is time to add in the dry ingredients, it might get a little messy so add it in in multiple increments. Make sure to scrape the sides of the bowl to make sure everything is fully incorporated. Then, add in the sour cream.
With the batter ready, fold in the cranberries using a spatula. Be gentle when folding in the cranberries as you don't want to over mix the batter. Make sure they are distributed evenly.
The batter might be a little thick and lumpy, but that's okay. Add the batter into the prepared pan and set it in the middle rack of the oven to bake. Let the cake bake for about 45-55 minutes, until it is golden brown on the top.
While the cake is in the oven make the glaze. Add the cranberries, craisins, and water in a small saucepan and let come to a boil. Lower the heat and let the cranberries thicken until they pop and the juice has become a thick syrup. Strain the cranberries and collect the juice. Let the juice cool. Once cool add the juice to the powdered sugar. Start with 1 cup and slowly add more powdered sugar until you reach the desired thickness.
Let the cake cool completely when out of the oven. You want it to be cool so it will come out of the bundt pan in one piece. Place the cake over a wire rack and glaze the cake. Add as much glaze as desired.
The cake should last about a week in an airtight container. The cake can also be frozen and should last 3-4 months.