Preheat the oven to 350° Fahrenheit. Grease a 9½-inch bundt cake pan.
Drain the cherries. Use a paper towel and carefully pat dry to remove the excess moisture. Then roll the cherries in a couple of tablespoons of flour. This will prevent the cherries from clumping together in the batter. Set aside.
Making The Batter
In a large bowl beat the butter, sugar, vanilla extract, and lemon juice for 3-5 minutes with a hand mixer until the mixture is well combined. Scrape the sides of the bowl to make sure the entire mixture is well combined.
Add in the two eggs and the sour cream and beat on medium speed. Then add in the remaining two eggs. The batter will temporarily look a little bit curdled due to the different consistencies of the wet ingredients. This is normal and will go away once you add in the flour.
Once all of the ingredients are well combined add the self-rising flour to the batter. Continue to beat on medium speed until the batter is smooth and creamy. Be sure to occasionally scrape the sides of the bowl and add everything back into the mix.
Fold in the cherries and the sliced almonds into the batter. Be sure not to overwork the batter at this point. The goal is just to evenly distribute the cherries and almonds.
Pour the batter into the pan and bake for 55 minutes at 350° Fahrenheit.
Finishing The Cake
Use a wooden toothpick to check for doneness. If done remove the cake from the oven and allow it to cool for 20 minutes. Invert the cake pan onto a flat serving dish. Allow the cake to fully cool down.
Sprinkle the cake with powdered sugar. Voila! Serve this pretty and tasty dessert.