Almond Buttermilk Cake With Cherries

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3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment

2 1/3 cups cake flour, plus more for pan

2 1/2 cups (10 ounces) fresh cherries, pitted and halved

1/4 cup plus 1 1/3 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

3 large eggs, room temperature

2 teaspoons almond extract

1 1/2 teaspoons finely grated lemon zest

1 cup well-shaken buttermilk

Powdered sugar

1/4 cup sliced almonds, toasted

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