Preheat oven to 375˚F.

Butter a 9-inch springform pan and line the bottom with parchment paper.

Using an electric mixed, cream butter and sugar together until light and fluffy, about 5 minutes.

Add eggs, sour cream, ricotta, lemon zest, lemon juice, and vanilla extract.

Mix until combined.

In a small bowl combine flour, baking powder, baking soda, and salt.

Add flour mixture to the batter and mix until just combined.

Pour batter into prepared pan and spread evenly.

Scattered quartered cherries over the top of the batter.

Sprinkle the streusel over the cherries.

Arrange halved cherries over the top of cake.

Place in oven and bake for about 1 hour, or until a toothpick comes out clean.

Let the cake rest for about 30 minutes then remove ring and let cool completely.