Lightly grease an 8-inch (20 cm) non-stick springform or cake pan with unsalted butter or melted coconut oil. Line the bottom with parchment paper, then grease the parchment as well. Set aside.

Pit all the cherries. Slice a small handful (about ¼ cup) in halves and set these aside separately — they’ll be used to decorate the top of the cake. Cut the remaining cherries into quarters; these will be folded into the batter. Keep both portions set aside.

Preheat your oven to 350°F (180°C) and position an oven rack in the center of the oven.

In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), combine the room-temperature butter and sugar. Beat on medium speed (KitchenAid speed 4) for 5 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.

In a large mixing bowl, whisk together the melted (warm to the touch) coconut oil and sugar until the sugar begins to dissolve and the mixture looks cohesive — about 1–2 minutes. A stand mixer or hand mixer can also be used here. Scrape down the sides and bottom of the bowl.

Add the lemon zest, lemon juice, vanilla extract, and almond extract (if using) to the sugar-fat mixture. Add the eggs one at a time, whisking or mixing for 10–15 seconds after each addition — just until the yolks are broken and incorporated. The mixture may appear broken or curdled at this stage — that’s normal. Scrape down the bowl thoroughly.

Sift the all-purpose flour, almond flour, baking powder, and salt directly into the bowl. Mix until just combined — be careful not to overmix. The batter will be thick. Gently fold in the quartered cherries.

Transfer the batter to the prepared cake pan, smoothing it out evenly. Arrange the halved cherries on top of the batter, cut side facing up or down — no need to press them in, the cake will rise around them as it bakes. Sprinkle the top evenly with the remaining 1½ tablespoons of cane sugar.

Bake for 35–40 minutes, or until the top is golden, a toothpick inserted in the center comes out clean, and the cake springs back lightly when touched.

Let the cake cool in the pan for 20 minutes. Run a paring knife gently around the edge of the pan to loosen it, then release and remove the cake. Allow it to cool completely on a wire rack.

Serve as is, or add a generous dollop of whipped cream or a scoop of ice cream for an extra indulgent touch. Store the cake covered at room temperature for up to 3 days. To reheat, warm in a 325°F (160°C) oven for about 10 minutes.