Scald the milk.

In the scalded milk, stir in granulated sugar, salt, and butter until dissolved.

Let the mixture cool until lukewarm.

Pour warm water into a large bowl.

Sprinkle active dry yeast over the water and stir until dissolved.

Add the cooled milk mixture, beaten eggs, and all-purpose flour to the yeast mixture.

Beat the batter vigorously for five minutes.

Cover the bowl and let the dough rise in a warm, draft-free place for 1 1/2 hours or until doubled in bulk.

Stir down the risen batter.

Beat in chopped almonds, seedless raisins, and grated lemon zest.

Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan.

Let the batter rise for 1 hour.

Bake in a preheated oven at 350F (180C) for 50 minutes.

Let the cake cool in the pan for 20 minutes before removing.

Prepare the glaze by beating together confectioners' sugar and milk.

Place the cooled cake on a serving platter.

Drizzle the glaze on top of the cake.

Garnish with fresh, pitted cherries to serve.