Prepare the Oven and Cherries: Preheat the oven to 350°F (approximately 177°C). Pit the fresh cherries, cut them in half, and set them aside. Reserve a handful of cherry halves for arranging over the top of the cake later.
Combine the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly combined. Set the mixture aside.
Cream the Butter, Sugar, and Lemon Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest using a hand mixer or a stand mixer fitted with the paddle attachment. Mix on high speed for about 2 minutes, until the mixture looks light and fluffy. Incorporate the Eggs and Extracts: Add the eggs one at a time, beating on medium speed after each addition until fully incorporated. Add the vanilla extract and almond extract, then mix briefly to combine.
Alternate the Flour Mixture and Milk: Add one-third of the dry ingredient mixture to the butter mixture and beat on low speed until combined. Pour in half the milk and mix again on low speed. Repeat with another third of the flour mixture, the remaining milk, and finally the last third of the flour mixture. Mix just until the batter is smooth, taking care not to overmix. Fold in the Cherries: Add the unreserved cherry halves to the prepared batter. Using a rubber spatula, gently fold them in until distributed throughout the mixture without unnecessarily deflating the batter.
Fill the Cake Pan: Grease a 9-inch springform pan or a high-sided 9-inch round cake pan. Transfer the batter into the prepared pan and spread it evenly. Arrange the reserved cherry halves over the surface in your preferred pattern.
Add the Butter and Sugar Topping: Brush the melted butter evenly over the cherries and exposed batter using a pastry brush. Sprinkle the remaining 1 tablespoon of granulated sugar across the top.
Bake the Cake: Place the pan in the preheated oven and bake for 45–47 minutes, until the cake has risen and developed a golden-brown surface. Check the center with a cake tester or toothpick; it should come out clean or with a few moist crumbs.
Cool Before Serving: Remove the cake from the oven and allow it to cool completely before serving. Slice and enjoy at room temperature for the best appreciation of its tender texture and cherry-almond flavor.
