1Preheat the oven to 325F.
2In a large bowl, beat the butter and sugar until pale and light. Add the eggs one at a time, beating after each, then beat in the extracts and lemon zest.
3Combine 3 1/2 cups of the flour with the baking powder and salt; add to the butter mixture in thirds, alternately with the milk. Toss the cherries with the remaining 1/4 cup flour and stir into the batter.
4Pour into a well-greased 10-inch Bundt pan. Bake for 1 1/2 hours, or until golden and the top is springy to the touch. Let cool for a few minutes in the pan, then turn out onto wire rack to cool completely.