To make the batter, beat the butter with 1/2 cup sugar and brown sugar. Add the eggs, lemon zest, and almond extract. In a small bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the bowl and briefly beat to form a thick batter. Gently fold the berries into the batter and transfer to a buttered 9 inch cake pan. Toss the almonds with the 2 tbsp of sugar and scatter over the top of the batter. Bake for 30-40 minutes, or until a toothpick inserted comes out clean and the top is nicely browned. Dust with powdered sugar and serve warm or at room temperature.
