Spread the cherry pie filling in a 9-inch square baking pan.
In a bowl, cream the butter and ½ cup sugar together with a mixer.
In another bowl, sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Stir in the lemon peel. Spread batter over cherry pie filling. Sprinkle 1 tbsp sugar on top.
Bake for 40 minutes or until cake tests done with a toothpick.