Bring the sweet aroma and vibrant beauty of Yellow Lemon Trees to your home garden or indoor space, with these healthy seedlings.
Yellow lemons are known for their sweeter, less acidic flavor and fragant blossoms. Lemons are perfect for growing in pots or small spaces, making them ideal for both, indoor or outdoor settings.
Each seedling is lovingly grown, with plenty of care to ensure you receive a strong and thriving plant. Whether you're a seasoned gardener or a beginner, these lemons will brighten your space with lush green leaves and delicious fruit.
We don't ship in nursery pots because it will cost you more because of the weight. We ship our baby trees "bare-root" (minimum to no soil or planting medium). We will carefully package them so they will have a comfy trip to their new homes. You will be surprised when your package arrives!
** Basic Care Instructions**
* Light: Full sun for best fruit production (6+ hours a day)
* Watering: Keep soil moist but not soggy, water when the top inch of soil feels dry.
*Soil: Well draining, slightly acidic soil works best.
*Temperature: Protect from frost, ideal in temperatures between 50F and 85F.
*Fertilizer: Use a citrus specific fertilizer every 6 to 8 weeks during the growing season.
*Pot Size: Choose a large container with drainage holes to allow root growth.
**Shipping Restrictions**
Please note we cannot ship to CA,TX, Hawaii, Alaska, Puerto Rico or internationally due to agricultural restrictions. Orders from these areas will be cancelled.
Add a burst of citrus to your life with a Meyer lemon tree - a perfect gift for yourself or a loved one!
🍋 Mini Lemon Cake Recipe
Ingredients
For the Cake:
2½ cups all-purpose flour
1¾ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 stick (½ cup) salted butter, melted and cooled
½ cup olive oil
1¾ cups granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temperature
2 tbsp lemon zest (from 2 lemons)
⅓ cup fresh lemon juice (from 2–3 lemons)
For the Lemon Buttercream:
1 cup salted butter, room temperature
4 oz cream cheese, room temperature
1 tbsp lemon zest (from 1 lemon)
5½ cups confectioners' sugar
3 tbsp fresh lemon juice (from 1 lemon)
3–4 drops yellow food coloring (optional)
Instructions
Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted butter, olive oil, and granulated sugar until well combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract, buttermilk, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Lemon Buttercream:
In a large bowl, beat the butter and cream cheese together until creamy and smooth.
Gradually add the confectioners' sugar, beating until light and fluffy.
Mix in the lemon zest and lemon juice.
If desired, add yellow food coloring to achieve the desired shade.
Assemble the Cake:
Once the cakes have cooled, place one layer on a serving plate.
Spread a layer of lemon buttercream over the top.
Place the second cake layer on top and frost the top and sides with the remaining buttercream.
Decorate with white chocolate curls, lemon slices, or edible flowers, if desired.
Tips:
Ensure the cake has completely cooled before frosting to prevent the buttercream from melting.
For added flavor, consider adding a tablespoon of lemon juice to the cake batter.
Store the cake in the refrigerator for up to 3 days. (The Pioneer Woman)
Enjoy your delightful lemon cake!