Today is my youngest son’s birthday. I spent yesterday making him one of the versions of my two lemon pound cakes. I call this one Bam’s Lemon Pound Cake 1 because I also make a different version.
Since I love lemons and use them so much when cooking and baking I’ve decided I need a lemon tree. I can buy a dwarf tree at a greenhouse not far from town but that’s too easy. So I’m going to try growing lemons from seeds.
Because of our harsh winters I’ll have to grow my lemon tree inside during the winter but I should still get a healthy crop of lemons and seeds for additional trees.
I need to have:
- A couple of organic lemons. Non-organic lemons usually have non-germinating seeds. I’m going to buy more than one lemon to ensure a higher likelihood of seeds germinating.
- Potting soil with organic fertilizer, peat, perlite, and vermiculite.
- A sprouting pot about 6 inches deep and 6 inches around.
- A seedling pot with 12 inches of depth and 24 inches circumference.
- A very sunny spot in my house and a grow light for winter months.
How I’ll grow my lemons:
- I’ll moisten the potting soil so it’s damp but not soaking wet.
- I’ll fill the sprouting pot with the soil until it’s about an inch below the top of the pot.
- I’ll remove a seed from one of my lemons and get all the pulp off. I can easily suck any pulp off the seed.
- Since the seed must be moist when it’s planted I’ll get it into the soil immediately, planting it about 1//2 inch deep. I’ll put it right in the center of the pot.
- I’ll use a spray bottle to gently water the soil directly above my seed.
- Then I’ll cover the pot with clear plastic wrap and secure it with a rubber band.
- Next I’ll poke a few holes in the plastic wrap with a pencil.
- Once the holes are poked through the pot will go in the sunny spot I’ve chosen.
- In order to ensure the soil doesn’t dry out I’ll spray it from time to time. I want to be sure not to add so much water it goes all the way through and leaks out the bottom of the pot. The soil should just be moist, not soaking.
- The seedling should appear about two weeks after planting and it’s then I’ll remove the plastic wrap.
- During the summer I shouldn’t need the grow light but I’ll keep an eye on the plant just in case. The young plant will need about 8 hours of full sunlight every day.
- I’ll keep the soil moist and feed the plant a few moderate doses of the organic fertilizer.
- If any leaves turn brown or die I’ll remove them and I’ll watch that my young plant isn’t attacked by bugs! If I see any I’ll use an all-natural pesticide.
- As my plant grows I’ll move it to the next larger pot and follow the watering instructions as I did when I planted it. Although older plants don’t require as much water as the young ones I’ll ensure it has adequate water.
In time I expect to have a lemon tree that produces enough to fill all my lemon needs.
Are you going to try to grow your own lemon tree? Let me know how it goes!
My family loves these Ginger Lemon Mini Muffins and the mini size is perfect for my husband. The lemon adds brightness and the heat of the ginger comes through at the end. With a cup of Earl Grey tea, they’re the perfect Sunday morning treat. They can, of course, be made into full size muffins, just increase the baking time to about 12 -15 minutes.
First I gathered my ingredients
After mincing the ginger I added the sugar and heated the mixture. It smelled so good!
By the final step in mixing I was ready to just grab a spoon!
These little darlings are ready to bake.
I got 4 dozen mini muffins and I expect about 16 full size muffins would be about right for this recipe.
Ginger Lemon Mini Muffins
Yield: 4 dozen mini muffins
- 1 large piece (about 3.5 ounce) unpeeled fresh ginger (you’ll need 3/4 cup very finely minced ginger)
- 3/4 cup plus 3 Tbs. sugar, divided
- 3 Tbs. finely grated lemon zest
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 8 Tbs. (1 stick) unsalted butter, at room temperature + enough very soft to butter muffin cups
- 2 eggs
- 1 cup buttermilk
- Preheat oven to 375ºF.
- Butter the muffin cups.
- Cut the unpeeled ginger into chunks and, in a food processor with a metal blade, process until it is very finely minced.
- In a small saucepan, combine the ginger and1/4 cup of the sugar.
- Cook, stirring, until the sugar melts and the mixture is hot; watch this carefully as it only takes a minute or two.
- Set aside to cool until tepid.
- In a small bowl stir the lemon zest and the 3 Tbs. sugar and let stand for several minutes to blend the flavors.
- Add sugar/zest mix to the ginger mixture. Stir and set aside.
- In a medium bowl whisk the flour, salt and baking soda to combine. Set aside.
- In a large bowl, beat the butter until smooth.
- Add the remaining 1/2 cup sugar and beat until blended.
- Add the eggs and beat well.
- Add the buttermilk and mix until blended.
- Add the flour mixture and mix just until blended.
- Stir in the ginger-lemon mixture.
- Spoon batter into the buttered muffin cups. Fill each cup until nearly full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 9 – 11 minutes.
- Cool muffins for 1 minute in the muffin cups then remove to finish cooling.