Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper.

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 minutes). Beat in the eggs one at a time, followed by the vanilla extract.

Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.

Gently fold in the pitted and chopped fresh cherries using a spatula.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

While the cake cools, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. If the glaze is too thick, add a few more drops of lemon juice, one teaspoon at a time.

Once the cake is completely cool, drizzle the lemon glaze over the top and let it set before slicing and serving.