1 lemon, zest only
100g/3½oz tinned pumpkin purée
1 tsp baking powder
100g/3½oz soft light brown sugar
100g/3½oz caster sugar
2 tsp ground cinnamon
2 tbsp demerara sugar
2 tsp ground ginger
pinch grated nutmeg
100g/3½oz pecans, roughly chopped
200g/7oz self-raising flour
200g/7oz unsalted butter, softened, plus extra for greasing
3 free-range eggs