Preheat your oven to 325°F (160°C). Generously grease and flour a standard 10-inch tube pan or bundt pan.

In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until light and fluffy (about 3 minutes). Gradually beat in the granulated sugar until the mixture is smooth and well combined.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla and almond extracts.

With the mixer on low speed, alternately add the dry ingredients mixture and the milk, beginning and ending with the dry ingredients (e.g., 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Mix only until just combined; do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake for 70 to 80 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.

Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

While the cake cools, prepare the topping: Gently toss the mixed berries with powdered sugar and lemon juice.

Dust the cooled pound cake generously with extra powdered sugar just before serving, spooning the summer berry mixture over the top.