1 c. oatmeal, uncooked
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt (optional)
1 1/4 c. sugar
1 c. butter, softened
3 eggs
2 tbsp. grated lemon peel
3/4 c. milk
Powdered sugar
10 oz. pkg. frozen red raspberries

Heat oven to 350 degrees. Grease and lightly flour 9 x 5 inch loaf pan. In a blender, blend oats about 1 minute. Combine with flour, baking powder and salt; set aside. Beat sugar and butter until fluffy. Add eggs and lemon peel; mix well. Add dry ingredients alternately with milk, mixing until blended. Pour into pan. Bake 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove to wire rack; cool completely. Sprinkle with powdered sugar. In blender, blend raspberries until smooth. Serve with pound cake.