Cream butter, add sugar by spoonfuls, gradually add eggs, juice of one lemon and finely grated lemon zest. Stir until the sugar is dissolved.
Combine baking powder, flour, cornstarch, sift, fold in, and add the peeled almond kernels. Fill the dough into a mold (26 cm diameter) greased only at the bottom, evenly distribute drained cherries and bake for 60 minutes at a good medium heat. Afterwards sprinkle with powdered sugar.
Have fun baking!
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