In a small mixing bowl, combine the cherries with the 1 tablespoon of flour. Coat each cherry well and set aside.
In a large bowl, add all other ingredients and use a spatula to combine well. Be sure to fold the ingredients into one another and to scrape the sides of the bowl.
Add in the flour-coated cherries and fold into the batter.
Pour the batter into a greased and floured bundt pan.
Bake for 65 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.
If you opt for the drizzle, combine 1 cup of confectioner's sugar with a tablespoon of lemon juice and whisk together. Add more lemon juice until you have reached your desired consistency. Drizzle over a completely cooled cake.