Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the dried cherries to coat them with the flour mixture, which helps prevent them from sinking.

Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon’s natural oils for maximum flavor. Add the butter and beat on medium speed until light and fluffy, about 3–4 minutes.

Incorporate the Eggs: Gradually add the lightly beaten eggs, mixing well after each addition until the batter is smooth and fully combined.

Combine the Wet and Dry Ingredients: Gradually fold the dry ingredients into the butter mixture. Mix until just combined—avoid overmixing to keep the cakes light and fluffy.

Bake: Spoon the batter into the prepared pans, filling each cavity about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze: In a small saucepan, combine the lemon juice, lemon zest, water, sugar, almond extract, and rosemary sprig. Simmer over medium heat, stirring until the sugar dissolves completely

Add the Butter: Remove the rosemary sprig and stir in the butter until melted and fully incorporated into the glaze.

To Glaze the Cakes: Once the cakes are completely cool, use a pastry brush to generously coat them with the syrup glaze, allowing it to soak into the cakes. Garnish with additional lemon zest or a small sprig of rosemary, if desired.