1 c. Quaker Oats (quick or old fashioned, uncooked)
1 3/4 c. all-purpose flour
1/2 tsp. salt (optional)
1 1/4 c. sugar
1 c. (2 sticks) butter, softened
3 eggs
2 tbsp. grated lemon peel (about 3 lemons)
3/4 c. milk
Powdered sugar
1 (10 oz.) pkg. frozen red raspberries, thawed

Heat oven to 350 degrees F. Grease and lightly flour 9x5 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 well 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 a blender, blend raspberries until smooth. Serve with pound cake. 16 servings.