Cut rounds of parchment paper the size of your pans, place in the bottom of the pan, then grease with butter and flour and set aside. In a medium bowl, mix flour, baking powder, baking soda and salt.

Blend buttermilk, raspberries, and freeze-dried raspberries in blender until raspberries are mostly smooth.

Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites and beat on medium-high for 3 minutes.

Alternate adding flour mixture and buttermilk mixture to butter/egg whites about a ⅓ of each at a time. Beat on low after each addition until well combined.

Divide batter amongst 3 prepared pans.

Bake in preheated oven 30-35 mins, or until toothpick comes out clean. Let rest in pan for 10 minutes, then flip over onto cooling rack. Can make the day before and wrap individual layers with saran wrap after completely cool.

In medium saucepan, whisk lemon juice, sugar, egg yolks, eggs, and salt. Add butter and whisk over low heat until butter has melted. Increase heat and whisk constantly over medium heat until mixture thickens and just begins to become jelly-like, about 10 minutes.

It should somewhat hold a shape when dripped into the pan from the whisk. Place strainer over bowl and pour through strainer. Cover so that the curd is in direct contact with saran wrap to prevent skin from forming. Chill in refrigerator at least three hours, preferably overnight.

For icing, melt white chocolate and butter in microwave for one minute. Stir until smooth and chocolate is melted. Add whipping cream, salt, and vanilla. Beat with electric mixer until mixture has emulsified and thickened a bit. Beat in powdered sugar until desired consistency is reached.

Assemble cake by layering cake, lemon curd with a piped circumference of icing, then repeat with remaining cake layers, topping with icing. Top with raspberries and lemon zest.