Mini Heart Cake with Lemon Cream

Name: Mini Heart Cake with Lemon Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 cup heavy cream; 1/4 cup powdered sugar; 1/4 cup lemon juice; Zest of 1 lemon

Highlighted under: Modern Inspiration

I absolutely adore creating sweet treats that not only look delightful but also burst with flavor, and this Mini Heart Cake with Lemon Cream is no exception. It’s a charming dessert that brings a splash of joy and tanginess to any occasion. The soft, buttery cake is beautifully complemented by a zesty lemon cream that elevates the overall experience. Whether it’s a special celebration or a casual gathering, these mini cakes will surely impress your guests and make their taste buds dance with delight.

Created by

Olwen Bradford

Last updated on 2026-01-13T03:45:36.743Z

Every once in a while, I stumble upon a combination that just clicks, and for me, that’s lemon and cake. When I set out to make these mini heart cakes, I opted for a light lemon cream to ensure that the flavor was both refreshing and indulgent. After a few trials, I perfected the balance between the cake's sweetness and the lemon’s tanginess, resulting in a dessert that captivates the palate with every bite.

What’s even more exciting is how these cakes come together so beautifully! By using heart-shaped molds, they not only become a visual treat but also make for the perfect romantic gesture. My secret tip is to let the lemon cream chill for at least 30 minutes before frosting, as this helps it to set and become heavenly smooth!

Why You Will Love This Recipe
Delicately sweet mini cakes with a punch of citrus
Beautiful presentation perfect for gifting or sharing
Perfectly sized for individual servings, reducing portion guilt

Choosing the Right Ingredients

The quality of your ingredients plays a crucial role in achieving the perfect Mini Heart Cake. Opt for high-quality unsalted butter for a rich, creamy texture that enhances the cake's flavor. When selecting your eggs, fresh organic options are ideal, as they can significantly impact the fluffiness of your cakes. The zest of a fresh lemon is essential; it provides a vibrant flavor kick that dried alternatives simply can't match.

Using cake flour instead of all-purpose flour can yield a lighter crumb if desired. However, be cautious with substitutions as different flours absorb moisture differently. If you're looking to cut down on sugar, consider using a natural sweetener like honey or maple syrup, but be mindful that these will alter the consistency and require adjustments in the liquid ingredients.

Baking Tips for Mini Cakes

When baking your mini heart cakes, it's essential to not overmix the batter once the flour is added. Overmixing can lead to a dense texture instead of the desired light and airy bite. Aim for a smooth mixture with a few lumps—it's okay if it's not completely uniform. Make sure to check for doneness using a toothpick inserted in the center; it should come out clean without any wet batter clinging to it.

For even baking, ensure your oven is properly preheated and consider rotating the pans halfway through baking. If you're using non-stick heart-shaped molds, greasing them lightly will make it easier to release the cakes after cooling. For added texture, consider sprinkling a bit of coarse sugar on top of the batter before baking for a sweet, crunchy topping.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon

For the Lemon Cream

1 cup heavy cream
1/4 cup powdered sugar
1/4 cup lemon juice
Zest of 1 lemon

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Grease heart-shaped molds and pour the batter evenly into them. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Lemon Cream

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and lemon juice, continuing to whip until stiff peaks form. Gently fold in the lemon zest.

Assemble the Cakes

Once the cakes have cooled, spread a generous layer of lemon cream on top of each heart-shaped cake. You can use a piping bag for more decorative icing if desired. Chill the cakes for about 30 minutes before serving.

Pro Tips

For an extra touch, consider garnishing with fresh berries or mint leaves before serving.

Perfecting the Lemon Cream

The lemon cream is a game-changer for these mini cakes, and achieving the right consistency is critical. Make sure your mixing bowl and beaters are chilled; this helps the cream whip up to its maximum volume. Whipping on medium-high speed initially will introduce air into the cream quickly, but switch to medium-low once you add the powdered sugar to avoid creating too many large air bubbles, which can affect the texture.

If your lemon cream looks too loose, it might be because the cream was not whipped enough. Simply continue beating until soft peaks start to form. Alternatively, if you find it too thick, adding a teaspoon of milk or extra lemon juice can help loosen it without compromising flavor. Don’t be afraid to taste and tweak the sweetness with more powdered sugar to balance the tangy lemon juice, making the cream just right for your palate.

Serving Suggestions and Storage

These mini heart cakes are not just a treat; they also make for an excellent centerpiece for celebrations. When serving, consider adding fresh berries or edible flowers around the cakes for a pop of color and flavor contrast. A light drizzle of a lemon glaze or a sprinkling of powdered sugar can elevate the presentation further. They stand out beautifully on a dessert table, making your gathering more festive.

For storage, keep any leftover cakes in an airtight container in the refrigerator for up to three days. If you want to make them ahead of time, you can freeze the uncooked batter in the heart-shaped molds. Just cover well with plastic wrap and place in the freezer. To bake, simply transfer to the fridge the night before to defrost, then bake directly from the fridge without the need for extra time. You’ll have freshly baked mini cakes whenever you need them!

Questions About Recipes

→ Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend.

→ How can I store the leftover cake?

Store leftover cakes in an airtight container in the refrigerator for up to 3 days.

→ Can I use a different flavor instead of lemon?

Absolutely! You can substitute lemon with orange or lime for a different flavor profile.

→ What can I serve with the Mini Heart Cake?

These cakes pair wonderfully with a cup of tea or coffee, making them perfect for an afternoon treat.