• Preheat oven to 325°F (163°C). Generously grease (and flour, if desired) a 10-inch Bundt pan.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
• Gradually add the sugar and beat for 3–5 minutes until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Mix in vanilla, almond extract, lime zest, lime juice, and sour cream until combined.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
• Toss chopped maraschino cherries with 1 tablespoon flour to coat lightly. Gently fold cherries into the batter by hand.
• Pour batter into the prepared Bundt pan and smooth the top. Bake for 70–75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. The top should be golden and the edges slightly pulling away from the pan.
• Let cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack and let cool completely.

Glaze and Garnish

• In a small bowl, whisk together confectioners’ sugar, cherry juice, and lime juice until smooth and pourable.
• Drizzle glaze over the cooled cake.
• Top with whole or halved maraschino cherries and thin lime slices if desired.
• Let glaze set for 15-20 minutes before slicing.