Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch baking pan, and line it with two sheets of parchment paper, leaving long ends for easy lifting after baking.
Mix the half and half with lemon juice and set it aside to create a homemade buttermilk mixture.
In a large mixing bowl, cream the softened butter and sugar together for about 4 minutes until light and fluffy. Scrape down the sides as needed.
Beat in the egg, vanilla extract, and almond extract. Follow with the baking powder and salt, continuing to scrape the bowl.
Gradually add half the flour into the mix, followed by the buttermilk mixture, and then the remaining flour. Mix until just combined.
Gently fold in the cranberries, ensuring even distribution without crushing them.
Spread the thick batter into the prepared pan and top with additional cranberries if desired. Sprinkle the sparkling sugar over the top.
Bake for 40-45 minutes, or until the cake is risen, golden brown, and a toothpick inserted into the center comes out clean. Check for doneness earlier if your oven tends to run hot.
Allow the cake to cool for 15-20 minutes in the pan, then lift it out using the parchment paper. Slice while warm or let it cool completely before serving.
Store leftovers in the pan, covered with foil, at room temperature.