Cherry Almond Cake

1 Tablespoon granulated sugar for sprinkling on top before baking.

1 Teaspoon powdered sugar for sprinkling on top once baked and cooled.

Preheat oven to 350 degrees F.

Pit the cherries and slice them in half; set aside.

In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.

In stand mixer with the paddle attachment, beat butter, sugar, and lemon zest together at high speed until light and fluffy, about 2 minutes.

Add eggs one at a time, beating on medium speed after each, until fully incorporated. Add vanilla and almond extracts, and beat briefly to combine.

Add a third of the flour mixture and beat on low speed until combined, then add half the milk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the milk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.

Reserve a handful of the cherry halves for arranging on top of the cake, and add the rest to the cake batter. Fold cherries into the batter gently with a rubber spatula.

Spread the batter into a greased 9-inch springform pan (or a high-sided 9" round cake pan, if you don't have a springform). Arrange remaining cherry halves in whatever pattern you like over top of the batter.

Brush melted butter evenly over top of the cherries and cake batter. Sprinkle the remaining tablespoon of sugar evenly over top. Bake for 45-47 minutes, until risen, browned, and a tester inserted in the center of the cake comes out clean or with a few moist crumbs.

Cool completely and sprinkle powdered sugar over top before serving at room temperature!