Preheat oven to 375 F (190 C).
Generously butter large kugelhopf pan or 10-inch (4 L) tube pan. Sprinkle with 1/4 cup (50 mL) of the pecans. Set aside.
In large bowl, beat butter with remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until blended. On low speed, beat in yeast mixture, milk, lemon rind and salt. Beat in 2 cups (500 mL) of the flour; beat at medium speed for 5 minutes. With wooden spoon, stir in raisins, remaining nuts and enough of the remaining flour, 1/2 cup
(125 mL) at a time, to make slightly stiff sticky dough. Turn into prepared pan.