Grease 8 inch round cake pan, and set to the side. Crush graham crackers until they are fine crumbs. Crush enough crackers to make 3/4 cup.
Combine graham cracker crumbs, pecans, brown sugar, and cinnamon in a small bowl. Add melted butter, stir until well blended.
Sift together flour, baking powder, and baking soda into medium bowl. Beat softened butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.
Beat in vanilla and lemon peel. Reduce speed to low. Add flour mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into prepared pan, spreading evenly.
Sprinkle 2/3 crumb mixture evenly over batter. Spoon remaining batter over crumbs lightly. Bake at 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool ten minutes before removing from pan.
When you reheat this coffee, try reheating it in the microwave with a small dab of butter!