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Preheat oven to moderate (180°C/160°C fan-forced). Generously grease a small bundt tin or 17 cm round cake tin with butter and then finish with a dusting of flour.
To make the cake, cream the butter, sugar and rind together in a bowl until light and fluffy. Add the eggs one at a time and mix until combined well. Sift the flour and baking powder into a small and stir in the almond meal. Add the flour mixture alternately with the buttermilk to make a soft batter. Gently fold through the cherries.
Spoon the mixture into the prepared tin, gently smoothing the surface.
Bake for about 35-45 minutes or until the cake is well risen, the top is golden and the cakes tests ‘cooked’ when tested with a skewer.
Allow the cake to cool for about 10 minutes before turning out onto a wire rack to cool.
When the cake is cool either dust the top of the cake with the icing sugar or drizzle with the glacé icing.
In a small bowl, combine the icing sugar with a little lemon juice to form a thick icing. Drizzle over the cooled cake.