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1.
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Preheat the oven to 350F.
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Butter two 9-inch cake pans.
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Line the bottoms with wax paper and butter the paper; dust the pans with flour.
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2.
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Cream the 3/4 cup butter and sugars in a mixing bowl.
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Add the eggs one at a time, beating well after each addition.
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Beat in the vanilla, lemon zest, and juice.
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3.
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Sift together the flour, baking soda, and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
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4.
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Scrape batter into the pans.
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Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
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Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper, and cool completely.
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5.
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Shortly before serving, peel, pit, and slice the peaches.
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Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
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6.
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Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until it holds soft peaks.
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7.
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Place one cake on a serving platter; spread with half the cream, then half the peaches.
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Cover with second cake, spread with most of the remaining cream and top with remaining peaches.
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Top with a dollop of cream and, if desired, a mint sprig.
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Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.
