1. Preheat oven to 350°F. Butter and flour your loaf pan and bundt pan, or two loaf pans.
2. In a small bowl, zest the lemons. (Be careful not to zest any white parts of the lemon, you only want the flavorful yellow part.)
3. Now, add the lemon juice and zest to the buttermilk and stir about 10 strokes.
4. In a medium bowl, combine and stir all the dry ingredients.
5. Next, cream together butter and sugar in a large bowl; it should be light and fluffy.
6. Then add the eggs, one at a time, beating together well after each addition.
7. Now, you want to alternately add the dry ingredients and then the buttermilk mixture, and end with the dry ingredients.
8. Add about half a cup at a time and beat after each addition just until blended. (Do not over-beat or the cake will not be the right texture.)
9. Pour into pans and bake for approximately 40 minutes or until cake is golden brown.

For the Strawberry Topping

1. In a small saucepan, add all ingredients and cook and stir until boiling.
2. Then cook an additional minute and remove from heat.
3. Let sit and cool while cake bakes and top the cooled cakes with this yummy mixture.
4. Don’t forget the whipped cream!