Preheat oven to 350 degrees F.

In a medium mixing bowl, combine the flour, salt, baking powder, and baking soda. Set aside. In a large mixing bowl, add the sugar, and lemon zest. Using your hands, rub the lemon zest together to release the oils from the lemon. Add in the eggs. Beat the eggs and sugar together for about 30 seconds with an electric mixer. Add in the lemon juice, milk, Greek yogurt, oil, and vanilla extract. Beat together until fully combined. Stir in the dry ingredients until just combined.

Spoon or pour about half of the batter into a 1 pound loaf pan either greased or lined with parchment paper. Spoon the raspberry jam over the batter. Using a toothpick or knife, gently swirl the jam with the batter. Add the remaining batter over the jam. Bake for 45-55 minutes or until batter is just set. Remove from the oven and let cool. Remove from the loaf pan. Enjoy!