Prep: 1. Preheat oven to 350. Butter cake pan and set aside. Make: 1. In a mixer fitted with a paddle attachment, cream olive oil, butter, salt, nutmeg, and sugar. Beat until mixture has doubled in size and is white in color. 2. Add eggs one at a time, beating after each addition. 3. Add lemon juice/zest, vanilla, almond meal, cherries, and all-purpose flour, and mix until just combined. 4. Bake 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Note: The cake is best eaten the day it is made. However, if you need to store it overnight, make sure to wrap it tightly in saran wrap before placing it in the refrigerator.