Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, mixing until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries are softened and the mixture is syrupy.

Remove from heat and let cool.

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, mixing until smooth.

Once the cake is completely cooled, spread the frosting evenly over the top.

Top with the cherry mixture, spreading it evenly over the frosting.

Slice and serve the cake.