2 sticks (1 cup) unsalted butter, at room temperature, plus for greasing the cake pans
7 large egg whites
1 1/4 cups buttermilk
1/3 cup lemon zest (6 or 7 lemons)
1/4 cup lemon juice
2 teaspoons vanilla extract
4 cups cake flour
2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
6 large egg whites
3 cups powdered sugar
1/4 cup granulated sugar
6 sticks (3 cups) unsalted butter, at room temperature
2 cups fresh raspberries
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