Place cranberries in a small bowl. Cover with orange liqueur or juice. Let soak for 1 hour or longer.
Preheat the oven to 325°F. Generously grease a loaf pan (8 x 5 x 3) with butter or nonstick spray. Coat with flour.
Whisk together the flour, baking powder and salt. With an electric mixer beat the goat cheese and butter until very pale. Add the sugar and beat until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. Add the flour mixture, vanilla and lemon zest, and mix until almost incorporated.
Drain the cranberries and gently fold them into the batter using a rubber spatula.
Pour the batter into the loaf pan and bake until the cake is golden brown and a toothpick comes out clean when inserted in the center, 65 to 75 minutes. Let the cake cool for about 15 minutes and then invert the pan and lightly tap it to release the cake. Cool completely on a rack before serving.