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Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
In a medium bowl, cream together the butter and 1 cup sugar until light and fluffy.
Add the eggs one at a time, mixing until each is fully incorporated.
Sift in the flour, baking powder, and salt, then stir until just combined.
Spread the batter evenly into the prepared pan and smooth the top.
In a small bowl, toss the husk cherries with 1 tablespoon sugar, lemon juice, and cinnamon.
Pour the mixture over the batter and gently press the fruit down with the back of a spoon or your fingers.
Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean of batter (fruit pulp is fine).
Place the pan on a rack and let the cake cool for at least 30 minutes before slicing.
Serve warm, or chill overnight and enjoy cold the next day.