INGREDIENTS
1
Lemon, zest of
4 cups
Raspberries
2
Eggs
1/4 tsp
Baking powder
1/2 cup
Brown sugar
2 3/4 cups
Flour
1 cup
Granulated sugar
1/2 cup
Powdered sugar
1 pinch
Salt
1 1/2 tsp
Vanilla
1/2 cup
Pecans
1 1/4 cups
Butter
1 1/3 cups
Sour cream or greek yogurt