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1. Preheat the oven to 350°. With a pastry brush or paper towel, butter the bottom of a 9-inch layer-cake pan. Pour the cherries into a sieve or colander and let them drain while you prepare the batter.
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2. In a mixing bowl, with a wire whisk or a rotary or electric beater, beat the egg whites with the salt until they foam, then beat in the sugar, a tablespoon at a time. Continue to beat until the whites form stiff, unwavering peaks when the beater is lifted from the bowl.
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3. Beat the egg yolks lightly with a fork, then add the lemon peel, lemon juice and vanilla extract.
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4. Mix about ¼ of the beaten egg whites into the egg yolks, then reverse the process and pour the yolk mixture over the remaining whites and sprinkle the flour on top.
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5. With a rubber spatula, fold until no traces of the whites remains. Do not overfold.
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6. Pour the batter into the pan and spread the cherries evenly over it. Bake in the middle of the oven 35 to 40 minutes, or until the cake is golden brown and springy to the touch. Cool in the pan before serving.
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