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Start by beating the eggs and sugar in a large bowl using a hand mixer or stand mixer. Whip for about 10 minutes until the mixture is pale, fluffy, and has tripled in volume. This step is key to giving the cake its light texture.
Gently mix in the melted butter and milk until fully incorporated. Sift the flour and baking powder together, then gradually fold them into the wet mixture, being careful not to deflate the batter.
Reserve about a quarter of the cherries and fold the rest into the batter with a spatula. Pour the batter into a greased and floured 20×11 cm (8×4 inch) loaf pan and smooth the top.
Arrange the reserved cherries on top, pressing them slightly into the batter. Bake in a preheated oven at 180°C (356°F) for 35–40 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 before slicing and serving.