Preheat the oven to 350 degrees. Butter and flour should be used to prepare two 9-inch circular cake pans. Place aside.
Combine the sugar, butter, lemon rind, thawed lemonade concentrate, and vanilla in a big basin. until well-combined, beat with a mixer at medium speed (about 5 minutes). One at a time, beat well after each addition of eggs and egg whites. Flour should be measured using a light spoon and leveled with a knife. With a whisk, thoroughly combine the flour, dry jello, baking powder, salt, and baking soda. Beginning and finishing with the flour combination, alternately add buttermilk and sugar mixture to the sugar mixture; beat well after each addition.
For each prepared pan, pour about 2 cups of batter. Remove air bubbles by giving each pan a hard tap on the counter. Add as many fresh raspberries as you wish to the batter in each pan. Bake for 18 minutes at 350° or until a wooden pick inserted in the center emerges almost completely clean. Remove from pans after cooling in pans for ten minutes on a wire rack. Complete cooling on a wire rack.
To make frosting, combine the first 4 ingredients—cream cheese through 2 tablespoons of butter—in a big bowl and beat on high speed until frothy. Just until combined, add the powdered sugar, and beat at low speed (do not overbeat). 1 hour of cooling
Spread 12 cup frosting over 1 cake layer before placing it on a plate. Add the last layer of cake on top. Overspread the cake's top and sides with the remaining icing. Cake should be kept in the fridge with a loose cover.