2 med. lemons
2 1/4 c. flour
1 1/4 c. sugar
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs, room temperature
1/2 c. vegetable oil
1/3 c. buttermilk
1 c. whipped cream cheese
1/2 c. chopped strawberries

Preheat oven to 375 degrees. Grease four 5 x 3 x 2 inch loaf pans. Grate lemon peel to equal 1 tablespoon, squeeze lemons to equal 1/4 cup juice. Put juice and peel in small bowl; add eggs, oil and buttermilk; whisk together well.

In a medium bowl mix flour, sugar, soda and salt. Stir liquid ingredients into dry until well blended. Spoon into prepared pans. Bake 30-35 minutes until wooden pick inserted in center comes out clean. Cool on wire racks 5 minutes. Unmold. Cool.

In a small bowl, beat cream cheese and berries. Spread on sliced bread and serve. Store in refrigerator.