Prep the oven and pan: Heat the oven to 350°F (175°C). Place a 9-inch pie dish, 10-inch skillet, or similar baking dish in the oven with the butter so it melts and the pan gets hot.

Pit the cherries: Remove the pits if you haven’t already. If using frozen cherries, thaw, drain well, and pat dry to avoid excess moisture.

Make the batter: In a bowl, whisk the eggs and sugar until slightly frothy, about 30 seconds. Add the flour and salt, and whisk until smooth. Whisk in the milk, cream, vanilla, and almond extract. If using lemon zest, stir it in now. The batter should be thin and silky.

Build the base: Carefully remove the hot pan from the oven. Swirl to coat with the melted butter. Pour in a thin layer of batter—just enough to cover the bottom—and return to the oven for 2 minutes to lightly set. This prevents cherries from sinking too much.

Add cherries and remaining batter: Scatter the cherries evenly over the set base. Pour the rest of the batter on top. Gently tap the pan to level it.

Bake: Bake for 35–45 minutes, until puffed, golden around the edges, and just set in the center. A knife inserted near the middle should come out mostly clean, with a few custardy crumbs.

Finish and serve: Cool for 10–15 minutes. Dust generously with confectioners’ sugar. Serve warm or at room temperature, plain or with a spoonful of lightly sweetened whipped cream.