Grease a baking pan (approx. 32 x 39 cm) and sprinkle with breadcrumbs. Preheat the oven to 175 °C.
Drain the sour cherries from the jar.
Cream butter, sugar (250 g), salt and flavoring. Carefully mix in the eggs one by one. Stir in flour (500 g) and baking soda. Mix in the sour cream.
Mix the cherries with the remaining 2 tablespoons of flour. Fold half the amount of cherries into the batter. Pour the mixture into the prepared pan. Sprinkle the remaining cherries on top. Bake the cake in the preheated oven on the 2nd rack from the bottom for 40-45 minutes.
For the icing, mix powdered sugar with lemon juice. Add warm water by spoonfuls as needed until desired consistency is reached.
Spread the icing in streaks on the cake while it is still warm from the oven and then let it cool completely.