Preheat oven to 350° and lightly butter the inside of a 9” springform pan (in locked position).

In a medium bowl, gently beat eggs with a whisk to combine. Add confectioners sugar and continue to beat until pale in color and no lumps of sugar appear in the mixture.

Whisk in the melted butter 2 tablespoons at a time until fully incorporated. Add the flour in thirds, whisking in between each addition to combine. Add the milk, baking powder, vanilla and lemon zest, whisking one last time to combine. Mixture should resemble a thick pancake batter.

Pour the batter into the prepared pan. Top with the cherries, sprinkling them evenly across the entire surface of the batter. Sprinkle the cherries evenly with the cane or demerara sugar.

Bake in middle rack of oven for 35-40 minutes or until golden around the edges and a toothpick inserted into the middle comes out clean.

Cool in the pan on a wire rack. If desired, finish with a light dusting of powdered sugar before serving.