Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until combined; do not overmix.

Gently fold in the pitted and halved cherries. Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent with foil.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

If using the glaze, whisk the powdered sugar and milk/lemon juice together until smooth. Drizzle over the cooled cake before serving.