INGREDIENTS
1
Lemon, zest of half
1/2
Lemon, zest of
2 cups
Raspberries, fresh or frozen
1
Egg
2 tsp
Baking powder
1/2 tsp
Baking soda
1/2 tsp
Cinnamon
35 tbsp
Flour
1 1/8 cups
Granulated sugar
1/4 tsp
Salt
1/3 cup
Pecans
7 tbsp
Butter
1 cup
Buttermilk