Dandy® Meyer Lemon Buttermilk Pound Cake

Tuesday, November 22nd, 2016

lemon cake high resRecipe by Chef Todd Fisher


2 ½ cups white sugar

1½ cups butter, softened

4 eggs

3 ½ cups all purpose flour

½ t. salt

½ t. baking soda

1 cup buttermilk

Zest of two Dandy® Meyer lemons



Preheat oven to 350 degrees

Grease and flour a bundt cake pan. In a stand mixer, beat together the sugar and butter until light and fluffy using whip attachment.

Add eggs one at a time, thoroughly incorporate each egg before adding the next egg.

Sift flour, salt and baking soda together in a bowl, add ⅓ of the flour mixture to the butter and mix well. Pour in ½ the buttermilk and mix until combined. Repeat, alternating ⅓ flour mixture and ½ buttermilk until all combined, finishing with flour mixture.

Stir in lemon zest and pour into prepared pans.

Reduce oven to 325, bake cake for 60-75 minutes or until toothpick comes out clean when inserted to the center of the cake. Cool in pan for 10 minutes before removing. When removed add first half of glaze below. When cooled add second half of glaze.


For Glaze:

2 cups powdered sugar

¼ cup Dandy® Meyer lemon juice

2 Tbsp. butter, softened

Zest of 1 Dandy® Meyer lemon

Beat powdered sugar, lemon juice, butter and zest together in a bowl until glaze is smooth. Pour ½ the glaze over cake and let cool on warm cake. Pour remaining glaze over cake and allow to cool.



Strawberries with Lemon Cream

Tuesday, August 16th, 2016


24 California Giant Strawberries

4 ounces cream cheese, at room temperature

3 tablespoons Natural Delights Medjool Date paste

2 tablespoons fresh Dandy® Meyer lemon juice

1 tablespoon grated Dandy® Meyer lemon zest

1 cup heavy cream

Dandy® Meyer lemon zest curl for garnish


Wash the berries and remove the stems and leaves. Hull out the center
to create a cavity for the cream filling. Cut a flat edge on the bottom,
if desired, to keep the berries standing while serving. Set aside.
Place the cream cheese, Medjool Date paste, lemon juice, and lemon
zest in a medium bowl. Beat on medium high speed until smooth and

Place the heavy cream in a separate bowl and beat on high to stiff
peaks. Add about a third of the whipping cream to the cream cheese
mixture and stir it to combine. Add the cream cheese mixture to the
whipping cream a third at a time, gently folding after each addition to

Place the lemon cream in a piping bag or freezer bag with one corner
cut off. Use the bag to fill each of the berries with cream. Top each
berry with some curls of lemon zest. Serve immediately or refrigerate
for up to 4 hours before serving.


Prep Time:  20 minutes

Cook Time:  0 minutes

Total Time:  20 min

Yield: 12 servings


PER SERVING: 2 berries

calories: 69.4

fat-grams: 5.2

carb-grams: 5.1

protein-grams: 1.4




Celery Spice Cake with Infused White Chocolate Ganache and Salted Celery Gremolata

Thursday, November 19th, 2015

Recipe by Lynn Beamer – Ultimate Celery Champion Finalist


For the Celery Spice Cake:

3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 ½ teaspoons ground nutmeg

1 teaspoon baking powder

1 teaspoon salt

1 ½ sticks (3/4 cup) unsalted butter, softened

2 cups sugar

2 eggs

1 ¾ cup unsweetened applesauce

1 cup finely chopped Dandy Celery

1 cup chopped walnuts

For the Infused White Chocolate Glaze:

¼ cup heavy cream

2 tablespoons packed Dandy Celery Heart Leaves

1 cup white chocolate chips

1 tablespoon unsalted butter

1-teaspoon grated lime zest

For the Salted Celery Gremolata:

2 tablespoons chopped toasted walnuts

2 tablespoons chopped Dandy Celery Heart Leaves

¼ teaspoon fleur de sel


1. Heat oven 350F.

2. Spray a Bundt pan with no-stick baking spray. In medium

bowl, whisk flour, baking soda, cinnamon, nutmeg, baking powder and salt;

set aside.

3. In large bowl, with an electric mixer, beat butter and sugar until light

and fluffy. Add eggs; blend well. Add flour mixture alternating with applesauce

beginning and ending with flour mixture. Stir in celery and walnuts.

4. Spoon batter into prepared pan. Bake cake for 60 minutes or until wooden pick

inserted in cake comes out clean. Cool cake in pan on wire rack for 10

minutes. Invert cake onto wire rack to cool completely.

5. Meanwhile, in 1-cup microwave safe measure, heat heavy cream on HIGH for 30 seconds or until it

begins to simmer. Add celery leaves; let steep 30 minutes. Using a fork,

remove celery leaves pressing them against side of the container and discard.

6. Add white chocolate and butter to cream; reheat in microwave, stirring every

30 seconds until chocolate is melted and mixture is smooth. Stir in lime zest.

Drizzle glaze over cake. Mix walnuts, celery leaves and fleur de sel; sprinkle

over top of cake before glaze sets.

Serves: 12 to 16

My Crumby Clementine Cake

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

From the kitchen of Theresa Dalman (Citrus 2015)


¾ c. chopped clementines (2-3)

1.5 c. flour

½ c. sugar

1.5 tsp. baking powder

½ tsp. salt

2 tsp. orange extract

½ c. canola oil

1 large egg


1 c. flour

1/3 c. oil

¼ c. sugar

¼ c. brown sugar

1 tsp. cinnamon


  1. Mix the flour, sugar, baking powder, salt together.
  2. Add oil, clementines, egg, and orange extract.
  3. Mix gently, but well.
  4. Put into a greased and floured cake pan. Put to the side while you make crumbs.
  5. Mix all crumbs ingredients together well with hands to form crumbs.
  6. Crumble over top of cake, bake at 375 for 30 minutes.
  7. Shake powdered sugar over cake and enjoy!