1.Preheat oven to 170°C/340°F. Grease a 8cm x 20cm (3¼-inch x 8-inch) loaf pan with a 1.25-litre (5-cup) capacity; line base and long sides with baking paper, extending the paper 5cm (2 inches) over sides.
2.Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour and buttermilk, in two batches. Spread mixture into pan.
3.Bake cake 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack placed over an oven tray; remove lining paper. Cool.
4.Meanwhile, make cherry syrup. Stir sugar, juice, rind and the water in a medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 6 minutes. Add cherries; remove pan from heat. Cool.
5.Slowly spoon hot syrup and cherries over cake. Place cake on a plate; pour syrup from tray into a small jug.
6.Serve cake slices, drizzled with remaining syrup.