Wash and pit the cherries; set aside.
Preheat the oven to 375°F.
Separate the eggs.
Beat the egg yolks and sugar on medium-high for about 8 minutes.
Lightly beat the egg whites in a separate bowl; set aside.
Slowly and individually, add the flour, extract, salt, and heavy cream to the egg mixture; beat until combined.
Add the egg whites, beat until combined.
Coat the skillet in the softened butter.
Toss in skillet in the oven for 5 minutes to heat up.
Add the cherries to warm skillet and then sprinkle the lemon zest over the top.
Pour the batter over the zested cherries; smooth to make even.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Allow to rest for a 3-5 minutes.
Dust with powdered sugar, slice, and serve.