• Preheat oven to 350°. Prepare two 9-inch round cake pans with butter and flour. Set aside.

Make the Cake:

• In a large bowl, cream together 1 ⅓ cup sugar, 6 Tablespoons softened butter, 1 Tablespoon lemon rind, 3 Tablespoons thawed lemonade concentrate and 2 teaspoons vanilla. Beat with a mixer at medium speed until well blended (about 5 minutes). Add 2 eggs and 2 egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3 Tablespoons dry jello, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon baking soda; stir well with a whisk. Add flour mixture and 1 ¼ cups buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
• Pour batter into prepared pans, roughly 2 cups in each pan; sharply tap pans once on counter to remove air bubbles. Push 1 pint fresh raspberries into batter of each pan, add as many as you like. Bake at 350° for 18 minutes or until wooden pick inserted in center comes out nearly clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To Make the Frosting:

• Place 2 Tablespoons butter, 2 teaspoons grated lemon rind, 2 teaspoons thawed raspberry lemonade concentrate, ½ teaspoon vanilla, and 8 ounces cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add 3 ½ cups powdered sugar, and beat at low speed just until blended (do not over beat). Chill 1 hour.
• Place 1 cake layer on a plate; spread with ½ cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.