In a mixing bowl, combine the pitted cherries, sugar, cornstarch, and lemon juice. Stir gently to coat the cherries evenly.

Preheat the oven to 180°C (350°F). In another 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 a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour half of the cake batter into a greased cake pan. Spread the cherry filling evenly over the batter, then top with the remaining batter.

Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.