Preheat oven to 350°F. Spray two 8x4-inch loaf pans with nonstick spray containing flour. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until well blended. Add sugar and beat until light and fluffy. Add eggs, lemon juice, lemon zest, vanilla extract and almond extract. Beat until well combined.

In a large bowl, whisk together 2 cups flour, baking powder, baking soda and salt.

With the mixer running on low, alternate adding flour mixture and buttermilk, beginning and ending with flour mixture.

Gently toss raspberries with remaining 1 tablespoon of flour. Gently fold raspberries into batter.

Evenly divide batter between prepared loaf pans. Bake in preheated oven for 60 minutes or until a toothpick inserted into the center of each loaf comes out clean.

Remove from oven and cool on a wire rack before removing from pans.