Sift dry ingredients (flour, baking powder, salt, and sugar) reserving tablespoon or two of flour for later (if using sticky mix-ins like glace cherries).
Add milk, egg, melted butter, and lemon zest beating thoroughly (this can be done by hand, no need for a mixer) - don't aim for silky smooth, this is a sticky heavy dough.
Pour about 1/3rd of the batter into a 2lb loaf tin. Eyeball this, just enough to put a shallow layer down in the baking tin. This prevents the mix-ins hitting the bottom of the pan.
Preheat oven to 350F/180C/160C Fan.
Add the reserved flour to the glace cherries, toss to coat, this will help keep them from sticking together.
Mix the cherries and ginger pieces into the remaining batter and pour this into your loaf tin on top of the plain batter and let rest for 20 minutes.
Bake for 1 hour, or until done per the tooth pick test, it should be a rich medium brown. I am superstitious, and rotate the loaves every now again, I recommend you refrain until the 30 minute mark, and/or do so carefully, I tapped one of my loaves at the 15 minute mark, and think that's why it came out lopsided.
Remove from oven and let cool in the loaf tin for 10 minutes before removing to cool on a rack.
Serve toasted with butter.